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.
1 (8-ounce) package frozen escalloped apples, defrosted according to package directions
Pastry for 1 (9-inch) unbaked double pie crust
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
- Preheat oven to 425°F (220°C). Line 9-inch pie plate with one pastry.
- For Filling: Combine sugar, tapioca, orange peel, salt and eggs in a large bowl. Stir in apples and rhubarb; spoon mixture into shell.
- Place remaining pastry over fruit; seal and flute edges. Cut slashes in pastry. Bake pastry lightly with milk; sprinkle with additional sugar.
- 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.