Delicious sweet and tart combination of apples and rhubarb with a wonderful spicy crumb topping flavored with Chinese five-spice.
Ingredients
- refrigerated unbaked pie crust: 1 piece (9 inch)
- apples, peeled and: 4 piece (sliced)
- 1/2-inch-thick slices trimmed rhubarb: 2 cups
- white sugar: 0.75 cup
- all-purpose flour: 3 Tbsp
- all-purpose flour: 1 tsp
- Chinese five-spice powder: 2 tsp
- unsifted all-purpose flour: 0.75 cup
- white sugar: 0.5 cup
- quick-cooking oats: 0.5 cup
- salt: 0.25 tsp
- Chinese five-spice powder: 1 tsp
- butter: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Bake in the preheated oven until topping is golden brown and filling is bubbly, 50 to 60 minutes. Let cool completely before serving.
