Rhubarb Apple Pie
Serving Size / Yield
- 1 1/2 C. sugar
- 1/3 C. flour
- 1/16 tsp. salt
- 1 tsp. cinnamon
- 3 C. fresh rhubarb, chopped
- 2 large tart apples, pared, cored and chunked
- 2 Tbs. butter
- 1 tsp. vanilla
Combine sugar, cornstarch or flour, salt and cinnamon. Toss with rhubarb and apples until well mixed. Let stand 15 to 20 minutes. Add vanilla and mix well, pour into pastry-lined 9-inch pie plate, dot with butter and cover with the top crust or lattice top; seal.
Bake in 400-degree oven about 55 to 60 min. Brush top with melted butter if desired, and sprinkle with a bit of cinnamon sugar.
If you decide to make this with strawberries instead of apples, I would adjust the sugar to taste and omit the cinnamon.
Pastry for 2 crust or a lattice top 9" pie