Rhubarb Applesauce Pie


2 1/2 Cups Of Half Inch Cut Rhubarb Chunks

1 Premade Double Crust Pie Pastry

3 Tablespoons Of Quick Island Pearl Tapioca

3/4 Cup Of Kensington Farms Apple Sauce

2 Tablespoons Of Softened Real Salted Butter

1 Cup Of White Superfine Cane Sugar

1/2 Teaspoon Of Fresh Ground Cinnamon

1/4 Teaspoon Of Fresh Ground Nutmeg

1/4 Teaspoon Of Fine Ground Kosher Salt


Nutritional Information:

Serving Size 8

275 Calories Per Serving

8 Grams Of Fat


Preparation Instructions:

I would like to thank Val from Los Angeles, California for sending us this amazing rhubarb applesauce pie recipe.

To get started, please preheat your oven to 425 degrees Fahrenheit, or 220 degrees Celsius.

Next take out a large mixing bowl, and then gradually stir together the half inch cut rhubarb chunks, apple sauce, white superfine cane sugar, fine ground kosher salt, fresh ground cinnamon, fresh ground nutmeg, and quick Island Pearl Tapioca. Once this initial batch of ingredients has been mixed together, take out a nine inch pie pan. Line the pan with the bottom pastry crust layer, then fill the pan with the pie filling and level it off. Next drop chunks of butter into the filling, then cover the filling with the top crust layer. Seal the pastry together by fluting the rim, then make several slits in the pie's top so that it can breath.

You can now slide the dessert into the oven to bake for fifty minutes, or until the crust is golden brown and crisp. Enjoy this tangy sweet creation with a scoop of vanilla ice cream on the side.