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Rhubarb And Apple Pie With Walnut Crumb Topping
7
1
1
Tablespoon Butter
Cup Sugar
Cup Light brown sugar
Juice of one lemon
1
1
2
2
1
1
1
1
1
8
Cup Flour; plus
Tablespoon Flour
Pound Fresh rhubarb; root end trimmed, and cut 1/4" thick
Pound McIntosh apples; cored, peeled, and sliced 1/4" thick
/2 Cup Calvados
Pinch Nutmeg
Teaspoon Cinnamon
Cup Walnut pieces
Unbaked 10" deep−dish pie shell
Scoops Vanilla Bean Ice Cream
Preheat the oven to 350 degrees. In a large saute pan, melt 3 tablespoons of
the butter. Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1
tablespoon of the flour. Stir the mixture for 1 minute, to dissolve the
sugars. Add the rhubarb and cook for 4 to 6 minutes. Add the apples and
continue to saute for 3 minutes. Add the Calvados and carefully flame the
apples. Saute for 1 minute. Season the with nutmeg, cinnamon, and salt. Mix
thoroughly and remove from the heat. Cool the mixture. In a mixing bowl,
combine the remaining butter, brown sugar, flour and walnut pieces. Using
your hands, blend well, until the mixture resembles a crumb−like texture.
Pour the rhubarb and apple filling into the pie shell. Sprinkle the crumb
filling evenly over the fruit filling. Place the pie in the oven and bake
for 45 minutes. Remove the pie from the oven. Let the pie cool before
serving, about 10 minutes. Slice and serve warm with vanilla ice cream. This
recipe yields 8 servings.
Rhubarb And Apple Pie With Walnut Crumb Topping
505
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