Rhubarb And Apple Pie With Walnut Crumb Topping Food

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APPLE RHUBARB CRUMB PIE



Apple Rhubarb Crumb Pie image

My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. -Sherri Moon, Decatur, Indiana.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

1 refrigerated pie pastry
FILLING:
5 cups thinly sliced peeled Fuji apples (about 5 medium)
2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
TOPPING:
1/3 cup all-purpose flour
1/4 cup sugar
1/4 cup quick-cooking oats
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
2 tablespoons butter

Steps:

  • Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 297 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 161mg sodium, Carbohydrate 50g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.

STRAWBERRY RHUBARB CRISP WITH WALNUT CRUMB TOPPING



Strawberry Rhubarb Crisp with Walnut Crumb Topping image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds rhubarb, leaves trimmed, stalks only, cut into 3/4-inch pieces (About. 3 cups)
1 pint fresh strawberries, hulled and quartered
1/2 cup sugar
2 teaspoons of flour
1 teaspoon of lemon zest, freshly grated
1/4 cup unsalted butter, melted and cooled
1/2 cup all purpose flour
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons cinnamon
Pinch salt
2/3 cup chopped walnuts

Steps:

  • Pre heat oven to 350 degrees.
  • In a medium bowl, combine rhubarb, strawberries, sugar and lemon zest. Transfer to a buttered 8-inch baking dish.
  • For topping, combine flour, sugar, cinnamon and walnuts, pour in melted butter and toss to combine, tumble over fruit mixture. Bake until fruit is bubbling and topping is browned.
  • Serve warm with softly whipped cream or vanilla creme anglaise.

DEEP-DISH RHUBARB PIE WITH CRUMB TOPPING



Deep-Dish Rhubarb Pie with Crumb Topping image

Categories     Fruit     Vegetable     Dessert     Bake     Easter     Quick & Easy     Strawberry     Oat     Vanilla     Spring     Family Reunion     Rhubarb     Cinnamon     Potluck     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 24

Crust
1 1/2 cups plus 1 tablespoon all purpose flour
2 1/2 tablespoons sugar
1/2 teaspoon (generous) cinnamon
Pinch of salt
7 1/2 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 1/2 tablespoons solid vegetable shortening
3/4 teaspoon vanilla extract
2 tablespoons (about) ice water
1 egg, beaten to blend (glaze)
2 tablespoons rolled oats
Topping
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed golden brown sugar
1/4 teaspoon cinnamon
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling
3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal (3 1/2 to 4 cups)
2 1-pint baskets strawberries, hulled, halved
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg

Steps:

  • For crust:
  • Blend first 4 ingredients in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.)
  • Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.)
  • Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely.
  • For topping:
  • Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats.
  • For filling:
  • Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes.
  • Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.

RHUBARB APPLE PIE



Rhubarb Apple Pie image

I put apple pie filling in with rhubarb when I was out of the fresh stalks one day. This delicious pie was the satisfying result.-Sandra Lee Marr, Oakhurst, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

2 cups sliced fresh or frozen rhubarb, thawed
1 can (21 ounces) apple pie filling
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inches)
1/4 cup butter
TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. , Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil., Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 403 calories, Fat 20g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 292mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

FAST APPLE RHUBARB PIE



Fast Apple Rhubarb Pie image

Simple, but sooo delicious! Serve warm with a scoop of vanilla ice cream.

Provided by Simone Th Erien

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 5

1 (9 inch) pie shell
6 apple - peeled, cored, and chopped
3 rhubarb, diced
1 cup white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 440 degrees F (220 degrees C).
  • Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.
  • Bake in preheated oven for 40 minutes.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.4 g, Fat 5.4 g, Fiber 3.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 104.1 mg, Sugar 36.6 g

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