Stoney Brook B&B

Fairfield, Pennsylvania

Specialty Recipe

Apple-Rhubarb Pie

Ingredients

4 cups tart apples (peeled, cored, and sliced)

1 cup sliced fresh rhubarb or frozen rhubarb, thawed

1 to 1-1/4 cups sugar

1 Tablespoon all-purpose flour (2 Tablespoons if using frozen rhubarb)

1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger (optional)

Pastry for 2-crust pie

1 Tablespoon margarine or butter

2 teaspoons sugar

Few dashes ground cinnamon

Few dashes ground nutmeg

Combine apples, rhubarb, 1 to 1-1/4 cups sugar, flour, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and ginger (if desired). Prepare pastry. Roll out half of the dough on a lightly floured surface to form a 12-inch circle. Wrap pastry around a rolling pin. Unroll onto a 9-inch pie plate. Ease pastry onto the pie plate (be careful not to stretch pastry). Trim the pastry 1/2 inch beyond the edge of the pie plate. Flute as desired.

Transfer the apple mixture to the pie plate. Dot with margarine. Roll out remaining pastry to form a circle 8 to 8-1/2 inches in diameter. Place on top of filling. Cut slits or decorative design in the top.

Combine remaining sugar, cinnamon, and nutmeg and sprinkle over top crust. Bake in a 375-degree oven for about 50 minutes or until apples are tender and the crust is browned.

Serves: 8

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