Sunday, June 15, 2008

Apple Rhubarb Pie

This came about because after making two rhubarb pies I had a large stick of rhubarb left which was in need of being used.

5 or 6 green apples (not large), peeled, cored, and sliced
1 large stalk of rhubarb, trimmed and diced

3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
a good grating of nutmeg

1 to 2 tablespoons butter, for dotting the fruit

Preheat the oven to 375 degrees.  
Mix the dry ingredients, and then mix in with the fruit.
Roll out the first disc of pastry and place into a 9 inch pie plate.
Put in the fruit mixture and dot with butter.
Roll out the second disc and put on the top. 
Tuck the excess pastry into the pie plate, and crimp the edge.
Dob the top of the pie with just a bit of milk and then sprinkle with coarse sugar.
Bake for about 50 to 55 minutes.  Cool before serving.

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