Rhubarb-Apple Pie Hands-on Time: 28 min. | Total Time: 1 hr. 13 min. Ingredients: ½ (14.1 oz.) pkg. refrigerated pie dough (such as Pillsbury) Cooking spray 3½ cups sliced fresh rhubarb (about 1¼ Lbs.) 1 cup granulated sugar 1 Tbsp. fresh lemon juice 2 Granny Smith apples, peeled, cored, and sliced ½ tsp. ground cinnamon ⅜ tsp. salt, divided 4.22 oz. all-purpose flour (about 1 cup), divided ½ cup packed brown sugar 6 Tbsp. cold butter, cut into small pieces ⅓ cup chopped walnut halves Directions: Preheat oven to 425°F. 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, ¼ tsp. salt, and 3 Tbsp. flour; toss. Spoon rhubarb mixture into prepared crust. Weigh or lightly spoon remaining 3.38 oz. flour (about ¾ cup) into a dry measuring cup; level with a knife. Combine 3.38 oz. flour, remaining ⅛ tsp. 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. Sprinkler butter mixture evenly over rhubarb mixture. Bake at 425°F for 15 minutes. Reduce oven temperature to 375°F (do not remove pie). Bake at 375°F 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. Makes 12 servings. **source: Cooking Light magazine; April 2012 issue; Pg. 14.
Posted on: Tue, 24 Jun 2014 06:30:53 +0000