Apple-Rhubarb Pie

Quick Info

Dessert/Topping Fruit Under 15 min 8+


Apple-Rhubarb Pie


Enjoy this dessert of both apples and rhubarb all in one pie!


  • 1 (12 oz.) pkg. Stouffer's® frozen Escalloped Apples, defrosted according to package directions
  • 1 (9 in.) double pie crust
  • 1 1/2 cup sugar
  • 2 Tbsp. quick-cooking tapioca
  • 1 Tbsp. finely grated orange peel
  • 1/8 tsp. salt
  • 2 eggs, lightly beaten
  • 2 cups rhubarb, cut into 1 in. pieces
  • 2 Tbsp. mild


Preheat oven to 425F. Line 9-inch pie plate with one pastry.

Combine sugar, tapioca, orange peel, salt and eggs in a large bowl. Stir in apples and rhubarb; spoon mixture into shell.

Place remaining pastry over fruit; seal and flute edges. Cut slashes in pastry. Bake pastry lightly with milk; sprinkle with additional sugar.
Bake 50 minutes or until crust is golden brown.

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