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Apple and Rhubarb Pie with Oatmeal Cookie Crust


3 cups of stewed apple
3 cups of stewed rhubarb
3 tbs fresh lemon juice
1-1/2 tsp. cinnamon
1/4 tsp allspice or ground cloves
1/4 tsp nutmeg
1/2 tsp. grated lemon rind
3 tbs unbleached whit flour
1/4 cup brown sugar or honey
1/2 cup of chopped nuts

1-1/2 cups rolled oats
1/2 cup unbleached white flour
1/4 tsp. salt
3/4 tsp cinnamon
3 tbs brown sugar
1/4 cup finely minced nuts
1/2 tsp vanilla extract
1/2 cup butter, melted


Crust preparation:
1) Combine all crust ingredients in a medium – sized bowl, and mix well.
2) Press firmly and evenly into the bottom and sides of a 9 or 10 inch pie pan, forming a thick crust. Reserve a handful of crust mix for the topping

Preheat oven to 190c
Place the sliced apples in a large bowl. Drizzle with lemon juice, and sprinkle with spices; toss until well coated. Add the lemon rind, sprinkle in the flour, and mix again. Gradually add the sugar or honey (and optional sour cream) as you mix. Don’t worry if the apple slices break a little while being mixed and tossed.

Distribute the filling into the unbaked crust. Sprinkle the handful of reserved crust mix over the top, with or without the optional extra handful of nuts, and pat neatly into place.Bake for 45 to 50 min, or until the apples are soft and the crust is nicely browned on the edge. Serve hot, warm, or at room temperature.

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