Ingredients
1 refrigerated pie pastryFILLING:5 cups thinly sliced peeled Fuji apples (about 5 medium)2 cups sliced fresh or frozen rhubarb (1/2 inch thick), thawed1/2 cup sugar3 tablespoons all-purpose flour1/2 teaspoon ground cinnamonTOPPING:1/3 cup all-purpose flour1/4 cup sugar1/4 cup quick-cooking oats1/8 teaspoon salt1/8 teaspoon ground cinnamon2 tablespoons butter
Preparation
Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping.
In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping.
Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
