Apple and Rhubarb Pie
This apple and rhubarb pie will become a family favorite. It is the perfect dessert for fall and Thanksgiving.
Prep Time30 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 25 minutes mins
Servings: 8 people
Calories: 389kcal
- 2 refrigerated pie crusts 9 inches each
- 2 cups red rhubarb sliced
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 21 ounces apple pie filling canned
- ¾ teaspoon apple pie spice
- 3 tablespoons instant tapioca
Preheat oven to 325 degrees. Spray 9-inch pie pan with non-stick cooking spray, and place one unbaked pie crust in the pan.
In a medium bowl, mix rhubarb, sugar and cinnamon. Let sit for fifteen minutes, stirring on and off.
Add in the pie filling, apple pie spice and tapioca and mix together.
Pour into pie crust-lined pan, and then lay the second pie crust over the top and flute the edges of the crust.
Bake for 55 minutes and let cool completely prior to serving.
Calories: 389kcal | Carbohydrates: 71g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 210mg | Potassium: 163mg | Fiber: 2g | Sugar: 36g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg