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 ]