4large Granny Smith or Honey Crisp apples, peeled and sliced into ⅛-inch slices
2cups(255 g) sliced rhubarb, cut 1/2 inch thick
⅓cup(66 g) granulated sugar
2Tablespoonsall purpose flour
½teaspoonground cinnamon
½teaspoongrated nutmeg
½teaspoonground cloves
1Tablespoonfresh lemon juice
Crumb Topping
¾cup(94 g) all purpose flour
½cup(40 g) rolled oats
⅓cup(66 g) packed light brown sugar
⅓cup(66 g) granulated sugar
½teaspoonground cinnamon
½cup(113 g or 1 stick) cold, unsalted butter, cut into 1/2-inch pieces
Instructions
Roll pie dough into an 11-inch circle and press into one 9-inch pie plate. Crimp the edges using your fingers, then place the pie plate in the freezer while preparing the filling.
Preheat oven to 400° F.
Filling
In a large bowl, toss together the sliced apples, rhubarb, sugar, flour, lemon juice and spices. Toss until evenly coated.
Topping
In a large bowl, make the crumble topping. Whisk together flour, oats, brown sugar, sugar and cinnamon. Add butter and use a pastry cutter or your hands to mix butter into the dry ingredients until the mixture is crumbly. Set aside.
Assembly
Remove pie crust from the freezer. Add the filling to the pie plate (mound it slightly in the middle). Add the crumble topping and gently press it down onto the filling so it stays.
Place the pie on the middle rack in the oven with a large baking sheet on a lower rack below. Bake at 400° F for 20 minutes, then keeping the pie in the oven, decrease the temperature to 375° F for 30 to 40 more minutes. After 20 minutes, check on the pie. If the crust and crumble are golden in color, place aluminum foil over it to prevent burning.
Allow pie to cool for at least 3 hours before cutting and serving. Serve with a scoop of vanilla ice cream.
Notes
Pie crust: You can use store-bought or make your own. If using my homemade pie crust recipe, keep in mind it makes two crusts. Save or freeze the second for another recipe!Apples: Use a crisp apple, such as Granny Smith or Honeycrisp. Braeburn and Northern Spy are also good options.Rhubarb: If using fresh, be sure to discard the leaves. If using frozen, defrost and discard any juices before using in the recipe.Store covered in the refrigerator for up to 5 days.Freeze for up to 3 months. After the pie has completely cooled, wrap the entire plate with plastic wrap and aluminum foil to prevent freezer burn. When ready to eat, defrost in the refrigerator overnight.Reheat: Remove plastic wrap and place a layer of foil over the top. Bake for 10 to 15 minutes at 350 F or until heated through.