Ingredients Jump to Instructions ↓

  1. 7 tablespoons 105ml Butter

  2. 1 cup 198g / 7oz Sugar

  3. 1 cup 160g / 5.6oz Light brown sugar Juice of one lemon

  4. 1 cup 62g / 2 1/5oz Flour - plus

  5. 1 tablespoon 15ml Flour

  6. 2 lbs 908g / 32oz Fresh rhubarb - root end trimmed, And cut 2 lbs 908g / 32oz McIntosh apples - cored, peeled, And sliced

  7. 1/4" thick

  8. 1/2 cup 118ml Calvados

  9. 1 Nutmeg

  10. 1 teaspoon 5ml Cinnamon

  11. 1 cup 237ml Walnut pieces

  12. 1 Unbaked

  13. 10" deep-dish pie shell

  14. 8 Vanilla Bean Ice Cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. In a large saute pan, melt 3 tablespoons of the butter. Add the sugar, 1/2 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.


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