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It’s rhubarb season and time to make pie! I can’t think of a better way to spend the day.
- 2 Pounds Rhubarb
- 2 Large Firm Apples
- 1/4 Cup Sugar
- 2 Tablespoons Water
- Single Pie Crust
- Topping:
- 4 Tablespoons Butter
- 3/4 Cup Sugar
- 3/4 Cup Unbleached Flour
- Preheat oven to 374 degrees.
- Grease pie plate and place single pie crust.
- Chop rhubarb into 1 1/2 inch pieces. Peel, core, and cut apples into 1/4 inch slices. In large-size bowl mix together with sugar and water. Place rhubarb mixture on top of pie crust.
- To make topping, in large-size bowl rub butter, sugar, and flour through your fingers until mixture is crumbly.
- Sprinkle topping over rhubarb and apples. Place in oven for 1 hour.
- Remove from oven and serve either warm or cold with pitcher of heavy cream.
- Makes 1 Pie
- Serves 6
- Prep Time: 25 Minutes Cook Time: 60 Minutes Total Time: 85 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
