Rhubarb and Apple Pie with Walnut Crumb Topping
Rhubarb and Apple Pie with Walnut Crumb Topping
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 926
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 161
- Dietary Fiber
- 4
- Sugar
- 117
- Protein
- 9
- Cholesterol
- 12
- Sodium
- 246
- Total: 2 hr 10 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 1 hr
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 926
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 161
- Dietary Fiber
- 4
- Sugar
- 117
- Protein
- 9
- Cholesterol
- 12
- Sodium
- 246
- Total: 2 hr 10 min
- Prep: 40 min
- Inactive: 30 min
- Cook: 1 hr
Ingredients
Basic Sweet Piecrust, recipe follows
2 pounds fresh rhubarb, trimmed and cut into 1-inch thick pieces
2 pounds McIntosh apples (6 to 8 apples), cored, peeled, and each cut into 12 equal slices
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 tablespoons apple, cherry, or grape brandy
1 cup bleached all-purpose flour
1 cup chopped walnuts
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
Basic Sweet Piecrust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 tablespoons ice cold water
Directions
- Preheat the oven to 370 degrees F.
- Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips.
- In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust.
- In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
- Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes. Cool on a wire rack for at least 15 minutes before serving.
Basic Sweet Piecrust:
- In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
- Preheat oven to 350 degrees F.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven.
- Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
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