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Preheat
oven to 425 degrees F. Roll out half the pastry and
line a 9 inch pie plate. Trim leaving 1/2 inch over
the pie plate.
Peel
and core apples, and slice into 1/2 inch wedges. Place
in a large bowl with sliced rhubarb. Toss fruit with
sugar, flour and spices. Place in the pie shell.
Roll
out remaining pastry and cut into 1/2 inch strips. Make
a lattice top crust on the pie by crisscrossing the
strips over the filling. Trim the strips even with the
pie plate. Fold the 1/2 inch of the bottom crust over
the ends of the strips. Seal and flute the edges.
Place
on the lower rack in the oven and bake for 10 minutes,
until the crust starts to brown. Reduce heat to 350
degrees and continue to bake for 40 to 45 minutes, until
crust is golden and fruit is tender.
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