October 14, 2018
First off for those wondering if your baby guess was correct…that’s still to be determined- no baby yet.
I’m here to share my favorite pie. I LOVE rhubarb and thankfully had some in the freezer to make this yummy fall pie: Rhubarb Apple! Trust me it’s a perfect combination! Growing up, strawberry rhubarb was my favorite pie, which is undoubtedly delicious, but I promise this combination will not let you down!
This is the perfect taste of fall and a fairly easy pie. For starters it has a crumb topping, so only requires you to make one pie crust! This crumb topping isn’t just taking the easy way out, the walnuts add a crunch that truly complete this pie!
You don’t have to take my word for it, try it for yourself:
Rhubarb Apple Pie
4 Tbsp butter- divided
1/2 cup sugar
1/2 cup brown sugar- divided
1 Tbsp lemon juice
1/2 cup + 1 Tbsp flour
Approximately 3-4 cups rhubarb
4 apples, peeled and sliced (I use McIntosh)
1/4 cup cider
Pinch of nutmeg
1/2 tsp cinnamon
1/2 cup crushed walnuts
1 single pie crust/shell, bottom crust only
In a large saute pan, melt 2 Tbsp of butter. Add white sugar and 1/4 cup of the brown sugar, lemon juice, and 1 Tbsp flour. Stir one minute until sugars are disolved.
Add rhubarb, cook 4-6 minutes (little longer if using frozen rhubarb).
Add apples and cook another 3 minutes.
Add cider, cook 1 minute and then add spices. Remove from heat.
(May add approximately 2 Tbsp tapioca if needed. I always do.) Let cool while you make the crumb topping.
Combine 2 Tbsp butter, brown sugar, flour and walnuts. Mix with fork until crumbly.
Pour fruit pie filling into pastry shell, top with crumb topping.
Bake at 350* for 45 minutes. Best to cover edge of crust until the last 15 minutes of baking.