RHUBARB & APPLE PIE WITH WALNUT CRUMB TOPPING
RHUBARB & APPLE PIE WITH WALNUT CRUMB TOPPING
Easy to follow and wonderful, this has the nice spiciness of the rhubarb and the walnut crumb topping helped to round out the flavours.Also, this worked well for people who don’t “like” rhubarb – they never knew! Great for pot luck dinners with friends! Serves:8
Ingredients
* 7 tablespoons butter
* 1 cup sugar
* 1 cup light brown sugar
* Juice of one lemon
* 1 cup plus 1 tablespoon flour
* 1 kg fresh rhubarb, trimmed root end and cut 1/4-inch thick
* 1 kg apples, cored, peeled and sliced 1/4-inch thick
* 1/2 cup apple brandy (Calvados) substitute – eg conc. apple juice (unsweetened)
* Pinch of nutmeg
* 1 teaspoon cinnamon
* 1 cup walnut pieces
* 1 unbaked 10-inch deep dish pie shell
* 8 scoops of Vanilla Bean Ice Cream
Preheat the oven to 350 degrees F. In a large sauté 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 – 6 minutes. Add the apples and continue to sauté for 3 minutes. Add the apple juice concentrate and carefully flame the apples. Sauté for 1 minute.
Season the mixture 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 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
NOTE: The walnuts will toast in the oven and add a lovely combination to the apple flavours