Rhubarb Apple Pie

Name: Rhubarb Apple Pie
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; 1 tablespoon sugar; 1/4 teaspoon ground cinnamon

9 ingredients

3 steps

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
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.