Sandra's Apple-Rhubarb Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Apple trees line our driveway, so it's easy to find the ingredients for this tasty pie.Sandra Gonzales, Klamath Falls, Oregon Ingredients:
pastry for double-crust pie (9 inches) |
2 eggs, lightly beaten |
1/4 cup sour cream |
3 tablespoons butter, melted |
3/4 teaspoon grated orange peel |
1/4 teaspoon salt |
1-1/2 cups fresh or frozen chopped rhubarb |
2 medium tart apples, peeled and sliced |
1-1/4 cups sugar |
1 tablespoon king arthur unbleached all-purpose flour |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a bowl, combine the eggs, sour cream, butter, orange peel and salt. Stir in the rhubarb and apples. Add the sugar and flour; toss to coat. Pour into prepared crust.
2. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
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