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Apple Rhubarb Pie

Apple Rhubarb Pie 3 1/2 c. chopped apples, peeled and cored
2 c. chopped rhubarb
3/4 c. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
3 tbsp. tapioca
2 tbsp. margarine
Pastry for a 2-crust pie

Combine apples and rhubarb together in a large bowl. In a medium bowl, stir together the sugar, salt, cinnamon and tapioca. Add to apple rhubarb mixture and mix together until coated. Pour into a pastry lined 9-inch pie pan. Dot the top with margarine and cover with second pastry. Flute the edges together and make slits on top to allow steam to escape. Bake at 425 degrees for 10 minutes. Reduce heat to 375 degrees and bake for another 30 to 40 minutes or until filling is bubbling through slits and top is lightly browned. Makes 8 servings.

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