Lychees and raisins lend a nice and energizing sweetness to this rice dish, which is then countered by salty cashew nuts. Thai people love the German savory sauce called Maggi.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) refrigerated unbaked pie crust
- 4 apples, peeled and thinly sliced
- 2 cups 1/2-inch-thick slices trimmed rhubarb
- ¾ cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon all-purpose flour
- 2 teaspoons Chinese five-spice powder
- ¾ cup unsifted all-purpose flour
- ½ cup white sugar
- ½ cup quick-cooking oats
- ¼ teaspoon salt
- 1 teaspoon Chinese five-spice powder
- ½ cup butter
Instructions
- 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.
- 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.
- 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.
- Bake in the preheated oven until topping is golden brown and filling is bubbly, 50 to 60 minutes. Let cool completely before serving.
- Both Fuji and Gala apples would work well in this recipe.
Nutrition Facts
| Calories | 456 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 274 mg |
| Sugars | 39 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |