Pecans and a crumb topping crown this delicious country rhubarb pie.
| 1 |
|
cup all-purpose flour |
| 1/8 |
|
teaspoon salt |
| 1/3 |
|
cup cold LAND O LAKES® Butter |
| 3 to 4 |
|
tablespoons cold water |
| 1 1/4 |
|
cups sugar |
| 1/3 |
|
cup all-purpose flour |
| 1/2 |
|
teaspoon ground cinnamon |
| 1/4 |
|
teaspoon ground nutmeg |
| 4 |
|
cups sliced 1/2-inch fresh rhubarb |
| 1/3 |
|
cup chopped pecans, if desired |
Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside.
Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.
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