| COUNTRY CRUNCH RHUBARB PIE |
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Prep time: 65 minutes Bake time: 10 minutes Makes One 9-inch Pie 8 Servings10-inch Classic CRISCO Single Crust CRUNCH LAYER 1 cup chopped pecans 1/4 cup all-purpose flour 1/4 cup quick-cooking oats (not instant or old-fashioned) 1/4 cup firmly packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup, softened butter or margarine FILLING 1 -1/2 cups granulated sugar 1/4 cup all-purpose flour 2 tablespoons quick-cooking tapioca 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 3 -1/2 cups fresh or frozen cut rhubarb (1/4- to 1/2-inch pieces) 1 tablespoon butter or margarine 2 eggs, lightly beaten 1 can (16 ounces) pitted red tart cherries packed in water, well drained For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Cool completely. Heat oven to 350ºF. For crunch layer, combine nuts, flour, oats, brown sugar, cinnamon, 1/4 teaspoon nutmeg and 1/4 cup butter in medium bowl. Spread on baking sheet. Bake at 350ºF for 10 minutes, stirring several times. Cool. Break into small pieces. Place 1/4 of mixture in bottom of baked pie crust. Set aside remaining mixture. For filling, combine granulated sugar, flour, tapioca, cinnamon, nutmeg, rhubarb butter in large saucepan. Cook and stir on medium heat until rhubarb begins to soften. Remove from heat. Stir small amount of hot mixture slowly into eggs, mixing thoroughly. Return mixture to saucepan. Cook and stir until mixture starts to thicken. Add cherries. Cook and stir until thickened. Cool slightly. Pour over crunch layer. Top with remaining crunch mixture. Bake at 350ºF for 10 minutes. Cool to room temperature before serving. Refrigerate leftover pie. |
