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Rhubarb Apple Pie Recipe

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

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Rhubarb Apple Pie Recipe

Prep: 20 min. Bake: 35 min.

Yield: 6-8 Servings

20 35 55

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

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.
Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil.
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.

Nutritional Facts 1 serving (1 piece) equals 403 calories, 20 g fat (10 g saturated fat), 25 mg cholesterol, 292 mg sodium, 55 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Rhubarb Apple Pie in Country Woman March/April 2002, p35