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Sandra's Apple-Rhubarb Pie
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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 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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |