Apple-Rhubarb Pie

Apple-Rhubarb Pie

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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
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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.

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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.

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