 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
APPLE RHUBARB PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dalton Estate in Fort Worth, Texas in 1992. Ingredients:
2 cups red rhubarb sliced |
1 cup sugar |
1 teaspoon cinnamon |
1 can apple pie filling |
3/4 teaspoon apple pie spice |
3 tablespoons instant tapioca |
9 inch pie shell for double crust pie |
Directions:
1. In medium mixing bowl combine rhubarb, sugar and cinnamon mixing well to coat.
2. Let stand for 15 minutes stirring occasionally.
3. Add pie filling, spice and tapioca to rhubarb mixture.
4. Place bottom pastry into pie dish pressing into all of the corners then add fruit.
5. Cover with remaining pastry sealing and fluting edges.
6. Bake in preheated 325 oven for 40 minutes.
7. Let cool before serving.
|
|