Title: Rhubarb-Apple Pie
Categories: Fruit Pie Dessert
Yield: 6 Servings

1	cn	Sliced apples (1 lb. 4 oz)
2	c	Rhubarb (1/2-inch pieces)
1	c	Sugar
1/4	ts	Salt
1/2	ts	Cinnamon
3	tb	Quick-cooking tapioca
2	tb	Butter or margarine

Pastry for 2-crust pie

Combine apples and their syrup with rhubarb, sugar, salt, cinnamon, and tapioca; mix well. Turn into pastry lined 9-inch pie pan. Dot with butter. Cover with lattice pastry top Bake in hot (425 F) oven about 50 minutes, or until filling starts to bubble and crust is golden.

[ FARM JOURNAL Complete Pie Cookbook; 1965 ]

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