Crumb Top Rhubarb Pie

Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold LAND O LAKES® Butter
3 to 4 tablespoons cold water

Filling Ingredients:
1 1/4 cups granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced 1/2-inch fresh rhubarb
1/3 cup chopped pecans, if desired

Topping Ingredients:
1 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup cold LAND O LAKES® Butter
Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in
1/3 cup butter until mixture resembles coarse crumbs. Stir in enough
water with fork just until flour is moistened. Shape into ball;
flatten slightly. Roll out ball of dough on lightly floured surface
into 12-inch circle. Fold into quarters. Place dough into 9-inch pie
pan; unfold, pressing firmly against bottom and sides. Trim crust to
1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine all filling ingredients except rhubarb and pecans in large
bowl. Add rhubarb; toss until well coated. Spoon into prepared crust;
sprinkle with pecans, if desired. Set aside.
Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup
butter until mixture resembles coarse crumbs. Sprinkle mixture over
rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake for
50 to 60 minutes or until topping is golden brown and filling bubbles
around edges. Remove aluminum foil during last 10 minutes, if desired.
Makes 8 servings.

Nutrition Facts (1 serving):
Calories: 560
Fat: 26 g
Cholesterol: 50 mg
Sodium: 230 mg
Carbohydrates: 79 g
Dietary Fiber: 0 g
Protein: 5 g


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