2 c Red rhubarb [/” slices]
1 c Sugar
1 ts Cinnamon
1 cn (21oz) Apple pie filling
3/4 ts Apple pie spice
3 tb [instant] tapioca
1 [9 in] pie shell for double
Crust pie
1) In a medium mixing bowl combine the rhubarb, sugar, and
cinnamon, mixing well to coat. Let stand stirring occasionally. 2)
After about ten to fifteen min. add the pie filling, spice, and
tapioca to the rhubarb mixture and mix well… 3) Place the
bottom pastry into the pie dish pressing into all of the corners,
then add the fruit and cover with the remaining pastry, sealing and
fluting the edges… 4) Bake in a pre-heated 325o oven for 35 to 40
min. and let cool completely before serving… Note… Graham
cracker, shortbread, and chocolate cookie (prepared) pie crusts do
not work at all well with this recipe…
Yields
6 Servings