Apple Rhubarb Crumb Pie
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
YIELD: 8 servings.
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
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1 refrigerated pie pastry
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FILLING:
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5 cups thinly sliced peeled Fuji apples (about 5 medium)
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2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed
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1/2 cup sugar
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3 tablespoons all-purpose flour
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1/2 teaspoon ground cinnamon
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TOPPING:
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1/3 cup all-purpose flour
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1/4 cup sugar
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1/4 cup quick-cooking oats
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1/8 teaspoon salt
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1/8 teaspoon ground cinnamon
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2 tablespoons butter
Directions
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1.
Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping.
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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.
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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.
Nutrition Facts
1 piece: 297 calories, 10g fat (5g saturated fat), 13mg cholesterol, 161mg sodium, 50g carbohydrate (27g sugars, 2g fiber), 3g protein.
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