Rhubarb And Apple Pie With Walnut Crumb Topping II

Recipe Ingredients

		Basic Sweet Piecrust - (see below)
2 lbs	908g / 32oz	Fresh rhubarb - trimmed, and
		Cut into 1"-thk pieces
2 lbs	908g / 32oz	Macintosh apples - (6 to 8 apples) - cored, peeled,
		And each cut 12 equal slices
1 cup	198g / 7oz	Granulated sugar
1 cup	160g / 5.6oz	Light brown sugar - (packed)
1/4 cup	15g / 0.5oz	Cornstarch
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Apple, cherry, or grape brandy
1 cup	62g / 2.2oz	Bleached all-purpose flour
1 cup	146g / 5.1oz	Chopped walnuts
4 tablespoons	60ml	Unsalted butter - cut 1/2" pieces,
		And chilled
1 teaspoon	5ml	Ground cinnamon
1		Freshly-grated nutmeg
		Basic Sweet Piecrust
2 cups	125g / 4.4oz	All-purpose flour
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Salt
3/4 cup	148g / 5.2oz	Solid vegetable shortening
6 tablespoons	90ml	Ice cold water - (to 7)

Recipe Instructions

Preheat the oven to 370 degrees.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips.

In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust.

In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.

Bake until the top is golden brown and the juices are bubbling, 30 to 35 minutes. Cool on a wire rack for at least 15 minutes before serving.

Basic Sweet Piecrust: In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E30) - from the TV FOOD - NETWORK

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