Cinnamon Apple Rhubarb Pie
The tartness of rhubarb plus the sweetness of cinnamon apples give this simple apple rhubarb pie recipe a unique flavour that perfect for spring!
Servings: 8 slices
- 1 pastry for double crust pie (9 inches) frozen or handmade
- 2 cups chopped rhubarb fresh or frozen
- 2 cups chopped apples
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
Preheat oven to 400F. Place a baking sheet on center rack to warm up.
Combine rhubarb, apples, cinnamon and sugar in a bowl. Mix well.
Line a 9-inch pie plate with the bottom pastry. Brush the edge with water. Add filling into the pie in a dome shape. Cover with top pastry, sealing and crimping the edges.
Beat egg yolk and brush over the top of the pie. Place pie on the baking sheet and bake for 20 minutes. Reduce the temperature to 350°F (180°C) and bake for a further 25 minutes until crisp and golden.
Calories: 169kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 89mg | Potassium: 142mg | Fiber: 2g | Sugar: 16g | Vitamin A: 48IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg