Dessert

Apple-Rhubarb Crunch Pie is for Dessert.

Apple-Rhubarb Crunch Pie takes 45 minutes to prepare.

Apple-Rhubarb Crunch Pie takes 45 minutes to cook.

Apple-Rhubarb Crunch Pie makes 16 servings.

The ingredients for Apple-Rhubarb Crunch Pie are:

Filling:
6 Granny Smith apples-peeled, cored and cut into bite-size pieces.
6 cups rhubarb- washed and cut into 1 inch pieces
1 cup granulated sugar
1/2 cup all-purpose flour

Crust:
2 1/2 cups all-purpose flour
1 tsp. salt
2/3 cup (11 Tbsp) Crisco shortening
1/3 cup ICE water

Topping:
1 cup quick or old fashioned oatmeal-dry
1/2 cup Diamond finely diced walnuts
1/2 cup packed brown sugar
1/2 cup melted butter

Here is how you make Apple-Rhubarb Crunch Pie:

Combine apples, rhubarb, and sugar. Stir thoroughly until sugar starts to dissolve. Set aside for 30 minutes, but return to stir it 2 or 3 more times. Prepare pie crust by mixing flour, salt, and crisco with fork until it looks crumbly. Add ice water and mix to combine. If it's still too dry to form a ball, add another tablespoon of ice water. Over handling will make your crust tough so don't treat it like PlayDough. Divide dough evenly into two balls and roll out each on wax paper or parchment paper to about an 11" diameter circle. Place each crust into a pie plate and crimp edges. Stir filling again. It should be watery due to the sugar drawing water out of the apples. Add the 1/2 cup flour and mix thoroughly. Divide the filling between the two crust lined pie plates. At this point get the oven preheating to 400 degrees F. Next, combine in a medium bowl, the 1 cup oatmeal, the walnuts, brown sugar, and the melted butter and divide evenly between the two filled pie plates. Spread evenly over the pie filling. Bake in preheated oven for 15 minutes. After 15 minutes, reduce the temperature to 350 degrees and continue to bake for another 30 minutes. Remove from oven and place on racks to cool for at least 30 to 45 minutes while the pies set. Refrigerate once they have cooled. Makes 2 pies, 8 pieces each.Serving Size: makes 2 pies, 8 pieces eachNumber of Servings: 16Recipe submitted by SparkPeople user GHODGE6.

The nutritional information for Apple-Rhubarb Crunch Pie is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 367.6

• Total Fat: 17.6 g
• Cholesterol: 15.2 mg
• Sodium: 190.9 mg
• Total Carbs: 53.4 g
• Dietary Fiber: 3.6 g
• Protein: 4.1 g