Ingredients

  • 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 3 1/2 cups sliced fresh rhubarb (about 1 1/4 pounds)
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 Granny Smith apples, peeled, cored, and sliced
  • 1/2 teaspoon ground cinnamon
  • 3/8 teaspoon salt, divided
  • 4.22 ounces all-purpose flour (about 1 cup), divided
  • 1/2 cup packed brown sugar
  • 6 tablespoons cold butter, cut into small pieces
  • 1/3 cup chopped walnut halves

Preparation

1. Preheat oven to 425°.

2. Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute. Combine rhubarb, granulated sugar, juice, and apples; toss. Sprinkle the rhubarb mixture with cinnamon, 1/4 teaspoon salt, and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust.

3. Weigh or lightly spoon remaining 3.38 ounces flour (about 3/4 cup) into a dry measuring cup; level with a knife. Combine 3.38 ounces flour, remaining 1/8 teaspoon salt, and brown sugar in a medium bowl; cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425° for 15 minutes.

4. Reduce oven temperature to 375° (do not remove pie). Bake at 375° for 30 minutes or until golden and bubbly (shield edges of crust with foil if it gets too brown). Let pie stand on a cooling rack for 15 minutes before slicing.

 

Copied from ” myrecipes.com ”

LEAVE A REPLY

Please enter your comment!
Please enter your name here