My eyes are popping out wide. Look…at…this…Delicious specimen of a pie!
Hi! This is Jeni from Bakerette here to share with you one of the best pies on this planet!
This Rhubarb Apple Pie with Walnut Crumb Topping reminds me so much of my grandma Potter who passed away in 1988. When spring came, she made so many deliciously wonderful rhubarb recipes and one of them was rhubarb apple pie. I only wish I had her recipe, but this one comes to a close second.
If you have rhubarb in your garden, you know it’s one of the first plants harvested; usually in mid-to-late spring in the Northern Hemisphere. Look for stalks that are firm, crisp and blemish free. If leaves are attached, look for leaves that are fresh and not wilted.
The combination of sweet Granny Smith apples and tart rhubarb make for a perfect dessert. It bakes up nicely with a sweet and rosy pink filling. Pull up a chair and eat a slice with me!
- 1¼ pounds rhubarb (about 3½ cups) trim root end and cut into ¼-inch thick slices
- 1 cup granulated sugar
- 2 Granny Smith apples, peeled, cored, and sliced ¼-inch thick
- 1 teaspoon cinnamon
- Pinch of nutmeg
- ¼ teaspoon salt
- 3 tablespoons flour
- 1 unbaked 10-inch pie shell
- ¾ cup all-purpose flour,
- ½ cup packed brown sugar
- 6 tablespoons cold butter, cut into small pieces
- ⅓ cup chopped walnuts
- 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!
Recipe adapted from Cooking Light magazine, April 2012