Ingredients:
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
Directions:
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.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
55 minutes
Cooling Time: 0 minutes
Servings: 8
In this recipe:
