Chef Freddy's Apple Rhubarb Pie
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rhubarb
cut into pieces |
*
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| 21 | ounces |
apple pie filling
|
*
|
| ¾ | teaspoon |
apple pie spice
|
* |
| 3 | tablespoons |
tapioca
instant |
|
| 1 | each |
pie shell (9 inch)
for double crust |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rhubarb
cut into pieces |
*
|
| 237 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 606.9 | ml/g |
apple pie filling
|
*
|
| 3.8 | ml |
apple pie spice
|
* |
| 45 | ml |
tapioca
instant |
|
| 1 | each |
pie shell (9 inch)
for double crust |
|
Directions
In a medium mixing bowl combine the rhubarb, sugar, and cinnamon, mixing well to coat.
Let stand stirring occasionally.
After about ten to fifteen minutes add the pie filling, spice, and tapioca to the rhubarb mixture and mix well.
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.
Bake in a pre-heated 325 degree F oven for 35 to 40 minutes.
Let cool completely before serving.
