by Aleathea Modlin

Created on: February 09, 2009

While canning and Freezing one year I ended up coming up with this recipe. I never imagine that it would become such a family favorite. I do hate to waste and well I did not have enough of either to make one so I did a little combining and came up with this great apple pie. I now make it a Holiday tradition and it is served at my home on Thanksgiving, Christmas and Easter. Oh and course during canning season if I don't have enough to put away. Oh and don't eat to much at one time, It has a great cleansing effect. I hope you enjoy this pie as much as we have.

Apple Rhubarb Pie with a strudel topping

Prep time 1 hour

Cook time 1 hour

Cook temp 350 degrees

6-8 medium Granny Smith Apples (peeled and sliced) to 1 cup Sugar

2 cups of Rhubarb

2 pie crust already made (do not bake them first)

Cinnamon

Flour

Nutmeg

Butter ( may use margarine does not taste as good though)

Cloves (crushed)

In a large bowl take your fruit and mix it together. Sprinkle with cinnamon, nutmeg and cloves, and add to cup of sugar. ( the amount of sugar is to taste. May use more if needed.) Add about 3 to 6 teaspoons of flour into the fruit mix.

Mix all the ingredients well and then separate equaling into the two pie plates. Dot with Butter and add the Struessl Topping

Strudel Topping:

Flour, butter (soften), sugar to taste and cinnamon, nutmeg and cloves.

In a small bowl add the following ingredients and mix together well with hands or a fork.

Then take and sprinkle on the top of each pie.

Put pies on a cookie sheet (save the mess on the bottom of the oven) place in oven and bake on 350 for 1 hour. Cool and serve with cool whip or vanilla Ice Cream.

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