Ingredients
- 1 piecrust, store bought or homemade
- 1 1/2 cups granulated sugar
- 1/3 cup all purpose flour
- 1/8 teaspoon salt
- 3 cups chopped fresh or frozen rhubarb
- 3 cups fresh or frozen raspberries
- 1 large Granny Smith apple, peeled and cut into small slices
- 1 teaspoon lemon juice
- Walnut Crumble Topping
- 1/2 cup walnuts
- 1/4 cup dark brown sugar
- 1/2 cup all purpose flour
- A pinch of salt
- 4 tablespoons unsalted butter
- More butter for dotting pie
Preparation
Step 1
1. Set the oven rack to the lower third and preheat to 375 degrees. Place the pie dough in a 9 ½ Pyrex deep dish pie dish. You’ll have to gently roll store pie dough between sheets of wax paper to make it an inch or so bigger. Don’t flute the dough. Place dish with dough in the freezer while making filling.
2. Mix 1 1/2 cups granulated sugar, 1/3 cup flour and 1/8 teaspoon salt together in a small bowl. Do not skip this step or your pie will have flour lumps. Set aside.
3. Toss the rhubarb, raspberries, apple slices and lemon juice together in a large bowl. Toss in the sugar flour mixture. Set aside.
4. For crumble topping: Place walnuts in a bowl and microwave in 30 second increments until toasted, 1 to 1 ½ minutes. Move walnuts to a food processor bowl with brown sugar, flour and salt. Process until nuts are very fine. Add the butter and process until the mixture is crumbly.
5. Add the fruit to the unbaked pie shell and spread to even out. Evenly crumble on the topping and dot with butter.
6. Bake for 45 to 50 minutes or until topping is golden brown and fruit is bubbly. If you have one, place a pie shield on 20 minutes in to baking. Check pie about halfway through cooking time and cover with a foil tent or lay over the pie shield if it looks like it’s starting to burn. Cool before serving.