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
1/4 cup flour
1/4 cup brown sugar
3 tablespoons butter or margarine
1/2 cup chopped walnuts
Preheat 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.
Nutritional Information per serving:
- Calories 285
- Fat, gm. 11
- Protein, gm. 3
- Carbs, gm. 44
- Cholesterol, mg. 10
- Fiber, gm. 2.0