Crumb Top Rhubarb Pie

• 1 cup all-purpose flour
• 1/8 teaspoon salt
• 1/3 cup cold Land O Lakes Butter
• 3 to 4 tablespoons cold water
• 1 1/4 cups sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 8 stalks (4 cups) fresh rhubarb, sliced into 1/2-inch pieces*
• 1/3 cup chopped pecans, if desired
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/2 cup cold Land O Lakes Butter

1. Heat oven to 400F.
2. Combine 1 cup flour and salt in bowl; cut in 1/3 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs.
3. Stir in enough water with fork just until flour is moistened.
4. Shape dough into ball; flatten slightly.
5. Roll out on lightly floured surface into 12-inch circle.
6. Fold into quarters.
7. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
8. Trim crust to 1/2 inch from edge of pan.
9. Crimp or flute edge.
10. Set aside.
11. Combine all filling ingredients except rhubarb and pecans in bowl.
12. Add rhubarb; toss until well coated.
13. Spoon into prepared crust; sprinkle with pecans, if desired.
14. Set aside.
15. Combine 1 cup flour and 2/3 cup sugar in bowl; cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
16. Sprinkle mixture over rhubarb.
17. Cover edge of crust with 2-inch strip aluminum foil.
18. Bake 50-60 minutes or until topping is golden brown and filling bubbles around edges.
19. Remove aluminum foil during last 10 minutes, if desired.

flour, salt, cold, cold water, sugar, flour, ground cinnamon, ground nutmeg, stalks, pecans, flour, sugar, cold

Taken from www.landolakes.com/recipe/2024/crumb-top-rhubarb-pie (may not work)