Apple Rhubarb Crumb Pie Recipe

Apple Rhubarb Crumb Pie Recipe
Apple Rhubarb Crumb Pie Recipe photo by Taste of Home
Publisher Photo

Apple Rhubarb Crumb Pie Recipe

Be the first to add a review
Publisher Photo
My family and friends always ask for my Apple Rhubarb Crumb Pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 1 refrigerated pie pastry
  • FILLING:
  • 5 cups thinly sliced peeled Fuji apples (about 5 medium)
  • 2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup quick-cooking oats
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons butter

Directions

Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping.
In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping.
Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Apple Rhubarb Crumb Pie in Healthy Cooking Annual Recipes Annual 2016, p221

Nutritional Facts

1 piece: 297 calories, 10g fat (5g saturated fat), 13mg cholesterol, 161mg sodium, 50g carbohydrate (27g sugars, 2g fiber), 3g protein.

  • 1 refrigerated pie pastry
  • FILLING:
  • 5 cups thinly sliced peeled Fuji apples (about 5 medium)
  • 2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed
  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • TOPPING:
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup quick-cooking oats
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons butter
  1. Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping.
  2. In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping.
  3. Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Yield: 8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Apple Rhubarb Crumb Pie in Healthy Cooking Annual Recipes Annual 2016, p221

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApple Rhubarb Crumb Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review