RHUBARB APPLE PIE

Rhubarb Apple Pie image

I put apple pie filling in with rhubarb when I was out of the fresh stalks one day. This delicious pie was the satisfying result.-Sandra Lee Marr, Oakhurst, California

Provided by Taste of Home

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

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
TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Steps:

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 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.

Nutrition Facts : Calories 403 calories, Fat 20g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 292mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.