Rhubarb Apple Pie

The apple I used was so huge that my husband called this an apple pie.

I used the final harvest of rhubarb from our garden.

Clear Jel is a product I considered buying for more than a year.

my longtime friend Roxanne Wilbur recommended it.

It is refined corn starch.

I have used corn starch and flour as thickeners in my pies for years.

I bought the Clear Jel from Amazon.

It is a bit more expensive than a container of corn starch.

Rhubarb is quite tart, so I take care to coat each piece with white sugar.

In the process, the apple pieces also get covered.

You can mix the Clear Jel with the white sugar, before mixing in.

Allow the pie to cool at least 30 minutes before serving.

This is when the Clear Jel finishes it’s magic.

Ingredients

Rhubarb, 4 cups chopped

Apple, 1 large, peeled and chopped

White sugar, 1/3 cup

Brown sugar, 1/3 cup

Clear Jel, 3 tablespoons

Eggs, 2

Lemon juice, 3 tablespoons

Butter, 2 tablespoons

Pie crusts, top & bottom

Preparation

Place the bottom pie crust in a pie dish.

In a large bowl, add the chopped rhubarb and apple.

Sprinkle the white sugar over and stir until the rhubarb and apple pieces are well coated.

Then add the brown sugar and stir until well mixed in, also coating the rhubarb and apple.

Sprinkle in the Clear Jel and mix well.

Then place all those ingredients into the bottom of the pie dish.

Distribute the rhubarb/apple mix evenly in the pie dish.

In a small mixing bowl, add the eggs and whisk well.

Add the lemon juice and whisk again.

Pour the lemon/egg mix over the fruit.

Add dibs of butter on top.

Place top pie crust and crimp edges.

Create holes in the top crust, with a small knife or tines of a fork.

Bake 400 degrees for 15 minutes.

Reduce temperature to 350 degrees and continue baking for 60 minutes.