Apple-Rhubarb Pie

Apple-Rhubarb Pie

In this recipe:

This recipe has not been reviewed.
This Looks YUMMY!
15 min.
70 min.
8 Servings

This Apple-Rhubarb Pie will be adored by rhubarb lovers and they will be sure to ask for your recipe. This tangy pie is perfect for family events and entertaining.


  • 1 package (12-oz.) STOUFFER'S Harvest Apples, defrosted according to package directions
  • 1 (9-in.) double pie crust
  • 1 1/2 cups sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 tablespoon finely grated orange peel
  • 1/8 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 cups rhubarb, cut into-1 inch pieces
  • 2 tablespoons milk
Store Locator »
PREHEAT oven to 425°F. Line 9-inch pie plate with one pastry.

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.

What did you think? Share Your Review »

Be the first to review this recipe!



Thank you for reviewing this recipe.


Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

BYE BYE BYE is packing its bags
— yep, and its recipes — and
moving over to
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.