Rhubarb Apple Pie

Rhubarb is in season!  I made this pie last night :-9  It's a little goopy when it first comes out, but once it's cooled, it sets up nicely.  I think this is the same one I took to a picnic with my friends last summer too.

Rhubarb Apple Pie

1/2 (14.1 oz.) package refrigerated pie dough
3 1/2 cups Rhubarb -- sliced
1 cup Sugar
1 tbsp. Lemon juice
2 Granny Smith apples -- sliced (peeling is optional)
1/2 tsp. Cinnamon
3/8 tsp. Salt -- divided
1 cup Flour -- divided
1/2 cup Brown sugar
6 tbsp. Cold butter -- cut in small pieces
1/3 cup Walnuts -- chopped

Place pie dough on a lightly floured work surface. Roll dough into a 12" circle. Fit dough into a greased, 9" pie plate. Turn edges under and flute. Combine rhubarb, sugar, lemon juice, and apples. Sprinkle the rhubarb mix with cinnamon, 1/4 tsp. salt, and 3 tbsp. flour. Toss to coat. Spoon rhubarb mix into pie crust. Combine remaining flour, 1/8 tsp. salt, and brown sugar in a medium bowl. Cut butter into flour mix. Stir in walnuts. Sprinkle over rhubarb mix. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees (do not remove pie). Bake for 30 more minutes or until done. Let stand for 15 minutes.