7 tb Butter
1 c Sugar
1 c Light brown sugar
Juice of one lemon
1 c Flour; plus
1 tb Flour
2 lb Fresh rhubarb; root end
-trimmed,
And cut 1/4″ thick
2 lb McIntosh apples; cored,
-peeled,
And sliced 1/4″ thick
1/2 c Calvados
1 pn Nutmeg
1 ts Cinnamon
1 c Walnut pieces
1 Unbaked 10″ deep-dish pie
-shell
8 Scoops Vanilla Bean Ice
-Cream
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.
Yields
8 servings