Ingrients & Directions
1 cn Sliced apples (1 lb. 4 oz)
2 c Rhubarb (1/2-inch pieces)
1 c Sugar
1/4 ts Salt
1/2 ts Cinnamon
3 tb Quick-cooking tapioca
2 tb Butter or margarine
Pastry for 2-crust pie
Combine apples and their syrup with rhubarb, sugar, salt, cinnamon,
and tapioca; mix well. Turn into pastry lined 9-inch pie pan. Dot
with butter. Cover with lattice pastry top Bake in hot (425 F) oven
about 50 minutes, or until filling starts to bubble and crust is
golden.
[ FARM JOURNAL Complete Pie Cookbook; 1965 ]
Yields
6 Servings