This Rhubarb Apple Pie
makes a truly scrumptious rhubarb treat for dessert or snack!
Make this rhubarb pie using fresh OR frozen rhubarb and a can of apple pie filling.
You can use store purchased or homemade apple pie filling.
Apples and rhubarb together in a recipe is a winning combination for amazing flavour!
Don't just make a plain apple pie - use rhubarb AND apples!
As soon as apples are ripe in the fall, I love to make desserts and snacks that combine both apples and rhubarb.
FOR THE PIE
Pastry for double crust pie
2 cups chopped rhubarb
1 can apple pie filling
1/4 cup granulated sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 butter or margarine
FOR THE TOPPING
1 tbsp. granulated sugar
1 tsp. cinnamon
1 egg (lightly beaten with fork)
In a bowl, combine the rhubarb, apple pie filling, sugar, cinnamon and nutmeg.
Add the filling to the bottom pastry crust.
Place the remaining pastry crust over the filling.
Cut a few "vent" slits in the top pastry crust, and seal edges.
Brush egg over entire top crust including sealed edge. This helps to seal in the filling.
Combine the cinnamon and the sugar, and sprinkle over top crust.
Bake pie at 400° F for 20 minutes (you may want to protect the edges with a pie crust shield or foil paper), then reduce heat to 350° F for an additional 15 minutes (without foil), or until crust is golden brown, and filling begins to bubble.
Don't have a pie crust shield? Make your own, it's simple!
Serve warm or cold with ice cream or whipped cream!
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