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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I put apple pie filling in with rhubarb when I was out of the fresh stalks one day. This delicious pie was the satisfying result.Sandra Lee Marr, Oakhurst, California Ingredients:
2 cups sliced fresh or frozen rhubarb, thawed |
1 can (21 ounces) apple pie filling |
1/4 cup sugar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
pastry for double-crust pie (9 inches) |
1/4 cup butter |
topping: |
1 tablespoon sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges.
2. Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil.
3. Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
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