2 c Red rhubarb [/” slices] 1 c Sugar
1 ts Cinnamon
1 cn (21oz) Apple pie filling
3/4 ts Apple pie spice
3 tb [instant] tapioca
1 [9 in] pie shell for double
Crust pie
1) In a medium mixing bowl combine the rhubarb, sugar, and cinnamon,
mixing well to coat. Let stand stirring occasionally. 2) After about ten to
fifteen min. add the pie filling, spice, and tapioca to the rhubarb mixture
and mix well… 3) Place the bottom pastry into the pie dish pressing
into all of the corners, then add the fruit and cover with the remaining
pastry, sealing and fluting the edges… 4) Bake in a pre-heated 325o oven
for 35 to 40 min. and let cool completely before serving… Note… Graham
cracker, shortbread, and chocolate cookie (prepared) pie crusts do not work
at all well with this recipe…
From
Yields
6 Servings