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Maple Rhubarb Pie
Heat oven to 425 degrees. Toss rhubarb with the sugar in bowl; let stand 15 minutes. Stir in maple syrup, vanilla, and flour; pour into chilled or frozen pie shell. Place on baking tray lined with aluminum foil; bake 10 minutes. Reduce heat to 350 degrees and bake 10 minutes longer.
Meanwhile, make topping by mixing all ingredients until crumbly in a food processor, using the pulse button, or by hand with a pastry cutter. After pie has baked the first 20 minutes, remove from oven and distribute topping evenly over pie. Continue to bake until topping is golden and there are thick, bubbling juices coming from the pie, another 40-50 minutes. Cool completely before serving. It is delicious served with ice cream, frozen custard, or frozen yogurt.
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