Ingredients
8
8 servings
- •1 (9 inch) refrigerated unbaked pie crust
- •4 apples, peeled and thinly sliced
- •2 cups 1/2-inch-thick slices trimmed rhubarb
- •0.75 cup white sugar
- •3 tablespoons all-purpose flour
- •1 teaspoon all-purpose flour
- •2 teaspoons Chinese five-spice powder
- •0.75 cup unsifted all-purpose flour
- •0.5 cup white sugar
- •0.5 cup quick-cooking oats
- •0.25 teaspoon salt
- •1 teaspoon Chinese five-spice powder
- •0.5 cup butter
Instructions
- Place rack in lowest position in the oven. Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with pie crust.
- Combine apples and rhubarb in a large bowl. Toss with sugar, 3 tablespoons plus 1 teaspoon flour, and Chinese five-spice. Pour filling over the crust.
- Combine unsifted flour, sugar, oats, salt, and five-spice together in a large bowl. Cut in butter until crumbly. Scatter crumb topping over the pie.
- Bake in the preheated oven until topping is golden brown and filling is bubbly, 50 to 60 minutes. Let cool completely before serving.
Nutritional Facts
Per 8 servings
- Calories: 456
- Carbohydrate: 68g
- Fat: 20g
- Fiber: 4g
- Protein: 4g
- Sugar: 39g
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