Rhubarb Applesauce Pie
Yield
servingsPrep
40 minCook
50 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
applesauce
|
|
| 2 ½ | cups |
rhubarb
cut in 1/2 inch pieces |
*
|
| 1 | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 3 | tablespoons |
tapioca, quick-cooking
|
|
| 1 | x |
pastry
for two 9inch crusts |
* |
| 2 | tablespoons |
butter
or margarine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
applesauce
|
|
| 591 | ml |
rhubarb
cut in 1/2 inch pieces |
*
|
| 237 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 45 | ml |
tapioca, quick-cooking
|
|
| 1 | x |
pastry
for two 9inch crusts |
* |
| 3E+1 | ml |
butter
or margarine |
|
Directions
Preheat oven to 425℉ (220℃).
Combine applesauce with rhubarb, sugar, salt, cinnamon, nutmeg and tapioca; mix well.
Turn into pastry-lined 9-inch pie pan.
Dot with butter. Cover with lattice pastry top. Pie will boil over some, so place on a cookie sheet.
Bake for about 50 minutes or until filling starts to bubble and crust is golden.
