Apple Rhubarb Crumb Pie
My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.
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
Reviews
My husband made this pie for us and it’s very good! We were short on rhubarb (only had 1.5 cups) so he added more apples—we used Granny Smith. Also added a little extra butter to the crumb topping. I love that it’s not too sweet and has the tartness of the rhubarb. Will definitely be making again. Perfect with homemade vanilla ice cream!