Rhubarb Apple Pie with Crumb Topping
Ingredients
- 1 1/4 pounds rhubarb about 3 1/2 cups trim root end and cut into 1/4-inch thick slices
- 1 cup granulated sugar
- 2 Granny Smith apples peeled, cored, and sliced 1/4-inch thick
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 1/4 teaspoon salt
- 3 tablespoons flour
- 1 unbaked 10-inch pie shell
Crumb Topping
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 6 tablespoons cold butter cut into small pieces
- 1/3 cup chopped walnuts
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large mixing bowl, toss together rhubarb, sugar, juice, and apples. Stir in cinnamon, nutmeg, salt, and 3 tablespoons of flour until well combined. Spoon mixture into prepared pie shell.
- Crumb Topping: In a small mixing bowl, mix together flour, salt, and brown sugar. With a pastry cutter, cut butter into flour mixture until it resembles coarse meal. Stir in walnuts and sprinkle topping evenly over rhubarb m ixture.
- Bake for 15 minutes, reduce heat to 375 degrees Fahrenheit and continue baking for 30 minutes more or until golden and bubbly. If necessary, place tinfoil around the edges if it starts getting too brown before it has finished baking. Remove from oven and let pie cool before serving; about 10 to 15 minutes. Slice and serve warm with vanilla ice cream or pour a little cream on top. It's delicious!
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