News From Terre Haute, Indiana

September 8, 2013

TRIED ā€˜Nā€™ TRUE: Still have rhubarb? Try this pie with apples

Jackie Lindley
Special to the Tribune-Star

---- — It will soon be time for apples. If you still have rhubarb, try this pie. It’s been fun making different recipes. You might be surprised how much you might enjoy them. Use your own recipe for pie dough. My brother’s family makes their desserts on the grill in the summer.

Just remember to grill on high, use the top rack and do not lift the lid for an hour or more. That way, the kitchen stays cool. I’ve never done pie or cakes on a grill, but they taste good. I do vegetables and fruit. I have fun doing that.

Rhubarb-Apple Pie

1 1⁄2 cups sugar or artificial sweetener

1⁄3 cup flour

1⁄2 teaspoon salt

3 cups fresh rhubarb (cut into 1-inch pieces)

2 cups (2 large) tart apples, pared, cored and sliced

2 tablespoons butter

• Combine sugar, flour and salt.

• Toss with rhubarb and apple until mixed well.

• Let stand 20 minutes. Turn into pastry-lined 9-inch pie plate.

• Dot with butter. Adjust lattice top, seal.

• Bake 400 degrees for 50 to 55 minutes.

• Cool.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.