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.