For a pie that is so good, try this unique combination of spring rhubarb and apples. Top it with a sweet nutty streusel.
1-9 inch prepared pie crust 4 cups peeled and chopped* apples, (about 4 large apples) 2 cups diced rhubarb 1/4 cup flour 1/2 cup sugar 1 cup Splenda or an additional 1 cup sugar 1/4 teaspoon nutmeg 1 teaspoon cinnamon
Topping: 1/4 cup flour 1/4 cup brown sugar 3 tablespoons butter or margarine 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Place prepared pie crust into a 9 inch deep pie pan.
In a large bowl, combine sliced apples and diced rhubarb. In a small bowl, combine 1/4 cup flour, sugar, Splenda, nutmeg, and cinnamon. Pour over apples and rhubarb. Stir to mix. Spoon into prepared pie shell. Cover loosely with aluminum foil. Bake for 1 hour.
Topping: While pie is baking, combine flour, sugar, and butter in a small bowl. Using a knife or pastry blender, cut butter into dry ingredients. Add nuts and stir to mix.
When pie has baked 1 hour, remove from oven and top with walnut mixture. Increase oven temperature to 375 degrees. Return pie to oven and bake another 20 - 30 minutes or until topping and crust are lightly brown.
(The pie will set up best if cut after it cools to room temperature.)
*Note: Large pieces of apple will not become tender.
Nutritional Information per serving:
Calories: 285 Fat, gm.: 3 Protein, gm.: 44 Carbs, gm.: 10 Cholesterol, mg.: 2.0 Fiber, gm.: 11