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Rhubarb: Rhubarb & Apple Pie

Source of Recipe

Emeril Lagasse


List of Ingredients

7 tablespoons butter
1 cup sugar
1 cup light brown sugar
juice of 1 lemon
2 pounds fresh rhubarb, trim end and cut 1/4" thick
1 cup + 1 tbl. flour
2 pounds Mcintosh apples, cored, peeled, slice 1/4"
1/2 cup calvados
1 pinch nutmeg
1 cup walnut pieces
1 teaspoon cinnamon
1 unbaked 10" deep dish pie shell
8 scoops vanilla bean ice cream


Recipe

Preheat the oven to 350ºF . 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. Yield: 8 serving