Rhubarb Apple Pie
- 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
- 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 400u0b0 for 20 minutes. Remove foil. Reduce heat to 350u0b0; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.
frozen rhubarb, apple pie filling, sugar, ground cinnamon, ground nutmeg, pastry, butter, sugar, ground cinnamon
Taken from www.tasteofhome.com/recipes/rhubarb-apple-pie/ (may not work)