Pastry for 2 crust 9-inch pie, unbaked
1 to 1 1/4 c. sugar
1 tsp. ground cinnamon or nutmeg
6-7 c. peeled and sliced tart cooking apples
2 c. diced fresh rhubarb
1 1/2 tbsp. butter
2-3 tbsp. tapioca

Line 9-inch pie pan with pastry. Mix sugar and cinnamon. Add to apples and rhubarb and mix well. Heap in lined pan. Dot with butter. Adjust top crust and cut slits for steam to escape. Seal edge and flute. Bake in preheated 425 degree oven for 50 minutes until crust is well browned and apples are cooked through.