Ingredients Jump to Instructions ↓

  1. 9 inches 2 eggs, lightly beaten

  2. 1/4 cup sour cream

  3. 3 tablespoons butter, melted

  4. 3/4 teaspoon grated orange peel

  5. 1/4 teaspoon salt

  6. 1-1/2 cups fresh or frozen chopped rhubarb

  7. 2 medium tart apples, peeled and sliced

  8. 1-1/4 cups sugar

  9. 1 tablespoon all-purpose flour

Instructions Jump to Ingredients ↑

  1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. In a bowl, combine the eggs, sour cream, butter, orange peel and salt. Stir in the rhubarb and apples. Add the sugar and flour; toss to coat. Pour into prepared crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 425° for 15 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.


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