Rhubarb-apple pie

6 Servings

Ingredients

Quantity Ingredient
1 can Sliced apples (1 lb. 4 oz)
2 cups Rhubarb (1/2-inch pieces)
1 cup Sugar
¼ teaspoon Salt
½ teaspoon Cinnamon
3 tablespoons Quick-cooking tapioca
2 tablespoons Butter or margarine

Directions

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 ]

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