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Rhubarb-apple Pie

  • on October 3, 2008
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Ingrients & Directions


1 cn Sliced apples (1 lb. 4 oz)
2 c Rhubarb (1/2-inch pieces)
1 c Sugar
1/4 ts Salt
1/2 ts Cinnamon
3 tb Quick-cooking tapioca
2 tb Butter or margarine

Pastry for 2-crust pie

Combine apples and their syrup with rhubarb, sugar, salt, cinnamon,
and tapioca; mix well. Turn into pastry lined 9-inch pie pan. Dot
with butter. Cover with lattice pastry top Bake in hot (425 F) oven
about 50 minutes, or until filling starts to bubble and crust is
golden.

[ FARM JOURNAL Complete Pie Cookbook; 1965 ]
Yields
6 Servings

Article Categories:
Pies

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