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Sandra's Apple-Rhubarb Pie

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 baking apples, peeled and sliced
1-1/4 cups sugar
1 tablespoon all-purpose flour

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

Printed from tasteofhome.com Aug 21, 2008

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Sandra's Apple-Rhubarb Pie cont.

and salt. Stir in the rhubarb and apples. Add the sugar and flour;
toss to coat. Pour into prepared crust. 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.