Ingredients
2 cups sliced fresh or frozen rhubarb, thawed1 can (21 ounces) apple pie filling1/4 cup sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmegPastry for double-crust pie (9 inches)1/4 cup butterTOPPING:1 tablespoon sugar1/4 teaspoon ground cinnamon
Preparation
In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges.
Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil.
Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.
