- Pie pastry for a double crust 9 inch pie
- 6-8 cups apple, peeled and pared
- 3 Tbsp. lemon juice
- 1 cup rhubarb, 1/2 dice
- 1-1/4 cup sugar
- 3 Tbsp. Hodgson Mill Pure Cornstarch
- 1/2 tsp. cinnamon
- 1/2 cup powdered sugar
Prepare pie dough. Place half of dough in freezer. (You want to freeze it for about twenty minutes, beyond that and it is too cold to work with, although, if you let it warm up a bit, it will be okay).
Prepare apples. Toss with lemon juice, rhubarb, cornstarch, sugar, and cinnamon.
Preheat oven to 425 degrees F.
Line a 9 inch quiche pan with pastry dough. Mound fruit filling into quiche shell. Remove frozen dough from freezer. Shred on a hand grater. Spread shredded dough over top of the pie.
Place quiche pan on a cookie sheet and place on lower rack of oven. Bake twenty minutes then reduce heat to 400 degrees F and bake until top is golden brown and you can see some juices bubbling through (about 45-55 minutes). Remove from oven and sift confectioner's sugar over top. Cool well before serving.
Each tart: 305 calories; 3 g. dietary fiber; 77 g. carbohydrates; less than 1 g. protein; less than 1 g. fat; 0 mg. cholesterol; 2 mg. sodium.
Makes 6 tarts.
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