Rhubarb Zucchini Pie Recipe
Ingredients
Zucchini 3 cups diced
Rhubarb 1 cup sliced
Sugar 1-1/4 cups
Apple pie spices 1-1/2 teaspoons
Salt pinch
Flour 1/4 cup
Frozen concentrated apple juice 1/4 cup, thawed
Eggs 2 whole, beaten
Pastry for 2-crust 9 inch pie
Sugar to sprinkle on crust
Directions
Combine all ingredients except pastry.
Pour into unbaked pastry shell, cover with top crust and cut slits for steam to escape.
Sprinkle lightly with sugar.
Bake at 400° for 20 minutes, then at 350° until golden brown and done.
Pour into unbaked pastry shell, cover with top crust and cut slits for steam to escape.
Sprinkle lightly with sugar.
Bake at 400° for 20 minutes, then at 350° until golden brown and done.
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