Rhubarb and apple pie with walnut crumb topping
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | tablespoons | Butter |
| 1 | cup | Sugar |
| 1 | cup | Light brown sugar |
| Juice of one lemon | ||
| 1 | cup | Flour; plus |
| 1 | tablespoon | Flour |
| 2 | pounds | Fresh rhubarb; root end trimmed, |
| And cut 1/4\" thick | ||
| 2 | pounds | McIntosh apples; cored, peeled, |
| And sliced 1/4\" thick | ||
| ½ | cup | Calvados |
| 1 | pinch | Nutmeg |
| 1 | teaspoon | Cinnamon |
| 1 | cup | Walnut pieces |
| 1 | Unbaked 10\" deep-dish pie shell | |
| 8 | Scoops Vanilla Bean Ice Cream | |
Directions
Preheat the oven to 350 degrees. In a large saute pan, melt 3 tablespoons of the butter. Add the sugar, ½ 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 to 6 minutes. Add the apples and continue to saute for 3 minutes. Add the Calvados and carefully flame the apples. Saute for 1 minute. Season the 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 and 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.
This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B37 broadcast 05-10-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
06-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.