Rhubarb And Apple Pie With Walnut Crumb Topping
Ingredients
- 7 tbsp butter
- 1 cup sugar
- 1 cup light brown sugar
- 1 lemon, juiced
- 1 cup all-purpose flour
- 2 lb fresh rhubarb, trimmed and cut into 1/4-inch pieces
- 2 lb McIntosh apples, cored, peeled, and sliced 1/4-inch thick
- 0.5 cup Calvados (apple brandy)
- 1 pinch ground nutmeg
- 1 tsp ground cinnamon
- 1 cup walnut pieces
- 1 unbaked 10-inch deep-dish pie shell
- 8 scoops vanilla bean ice cream
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
In a large saute pan, melt 3 tablespoons of butter. Add the sugar, 1/2 cup brown sugar, lemon juice, and 1 tablespoon flour. Stir for 1 minute to dissolve the sugars.
- 3
Add the rhubarb and cook for 4 to 6 minutes. Add the apples and saute for 3 more minutes.
- 4
Add the Calvados and carefully flame the mixture. Saute for 1 minute. Season with nutmeg, cinnamon, and a pinch of salt. Mix and remove from heat. Cool the mixture.
- 5
In a mixing bowl, combine the remaining butter, brown sugar, flour, and walnut pieces. Work with your hands until the mixture resembles coarse crumbs.
- 6
Pour the rhubarb-apple filling into the pie shell. Sprinkle the walnut crumb topping evenly over the filling.
- 7
Bake for 45 minutes until golden and bubbly. Remove from the oven and let cool for 10 minutes before serving.
- 8
Slice and serve warm with vanilla bean ice cream.