1 1/3 cup white sugar
1/3 cup flour
3 cups rhubarb, cut into 1/2-inch pieces
1 apple, peeled, cored and cut into 1/2-inch pieces
recipe for a 9-inch double crust pie
Preheat oven to 350 degrees F.
Mix sugar and flour, and sprinkle over apples and rhubarb.
Line pie dish with one pie crust. Pour fruit mixture into the crust. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.
Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.
Let the pie cool to room temperature before serving.
NOTE: we use Cortland, Empire or McIntosh apples for this pie.
This recipe is also linked to...
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Sweet Treats Thursday
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011