its fall in my kitchen.

Quite the name, and quite worth it. A delicious blend of late summer-early fall goodness.

 

Here's what you need:

Pastry for a single crust pie
1/3 cup chopped walnuts
6 Granny Smith apples - peeled, cored, and cut into cubes
1 Tbsp lemon juice
1 tsp cinnamon
1 Tbsp butter
1/2 cup honey
1 cup packed brown sugar, divided
2 cups rhubarb, cut into 1 inch pieces
1/4 cup instant tapioca
1/2 tsp sea salt
1/2 cup flour
4 Tbsp cold butter, cut into cubes

* Now is when I took care of the apples... peeled, cored, sliced, then cubed. Set them aside. I did forget to take a picture.... can't win 'em all.

While the mixture is sitting, add the salt to the caramel remaining in the pan and cook, stirring often, a few minutes more to reduce it to a thick syrup. Do not let it scorch. Remove from the heat and set aside. Probably a good time to preheat the oven to 375 degrees too!

Bake for 30 minutes at 375 degrees. {Time to be patient.} Now let cool on a wire rack for at least 30 minutes. Just before serving, drizzle any remaining caramel (reheat if necessary) over the pie.

As you can see, mine turned more into a "crumble" as I was impatient in the cooling process. Or maybe this is just how it turns out - we'll find out next time. Happy fall baking!!