Skip to Content
UW Health SMPH
American Family Children's Hospital
DONATE Donate
SHARE TEXT


Like UW Carbone Cancer Center on Facebook

Apple Rhubarb Pie with Walnut Streusel

What reminds me of mother more than a great apple pie!

Try this one with some spring rhubarb and a wonderful walnut topping. It is so good. Mom will love it!

 

Happy Mother's Day.

1-9 inch prepared pie crust
4 cups peeled and chopped* apples, (about 4 large apples)
2 cups diced rhubarb
1/4 cup flour
1/2 cup sugar
1 cup Splenda or an additional 1 cup sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon

Topping
1/4 cup flour
1/4 cup brown sugar
3 tablespoons butter or margarine
1/2 cup chopped walnuts 

Apple Rhubarb Pie with Walnut Streusel; Advances e-Newsletter Recipe of the Month, UW Carbone Cancer CenterPreheat oven to 350 degrees. Place prepared pie crust into a 9 inch deep pie pan.


In a large bowl, combine sliced apples and diced rhubarb. In a small bowl, combine 1/4 cup flour, sugar, Splenda, nutmeg, and cinnamon. Pour over apples and rhubarb. Stir to mix. Spoon into prepared pie shell. Cover loosely with aluminum foil. Bake for 1 hour.

Topping: While pie is baking, combine flour, sugar, and butter in a small bowl. Using a knife or pastry blender, cut butter into dry ingredients. Add nuts and stir to mix.


When pie has baked 1 hour, remove from oven and top with walnut mixture. Increase oven temperature to 375 degrees. Return pie to oven and bake another 20 - 30 minutes or until topping and crust are lightly brown.


(The pie will set up best if cut after it cools to room temperature.)

*Note: Large pieces of apple will not become tender.

Serves 8

Nutritional Information per serving:

  • Calories 285
  • Fat, gm. 11
  • Protein, gm. 3
  • Carbs, gm. 44
  • Cholesterol, mg. 10
  • Fiber, gm. 2.0