Apple-Rhubarb Pie

Rhubarb lovers will be sure to ask for your recipe when served this tangy combination of apples and rhubarb. Frozen rhubarb can be substituted if fresh is not available.

Recipe Ingredients:

1 (8-ounce) package frozen escalloped apples, defrosted according to package directions
Pastry for 1 (9-inch) unbaked double pie crust

Filling:
1 1/2 cups granulated sugar
2 tablespoons quick-cooking tapioca
1 tablespoon finely grated orange peel
1/8 teaspoon salt
2 large eggs, lightly beaten
2 cups rhubarb, cut into 1-inch pieces
2 tablespoons milk

Cooking Directions:

1. Preheat oven to 425°F (220°C). Line 9-inch pie plate with one pastry.
2. For Filling: Combine sugar, tapioca, orange peel, salt and eggs in a large bowl. Stir in apples and rhubarb; spoon mixture into shell.
3. Place remaining pastry over fruit; seal and flute edges. Cut slashes in pastry. Bake pastry lightly with milk; sprinkle with additional sugar.
4. Bake 50 minutes or until crust is golden brown.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.