Apple and Rhubarb Pie
This apple and rhubarb pie will become a family favorite. It is the perfect dessert for fall and Thanksgiving.
NEED MORE INFO? Scan the QR code to go to the online recipe.
Servings: 8 people
Calories: 389kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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