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Stoney Brook B&B
Combine apples, rhubarb, 1 to 1-1/4 cups sugar, flour, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and ginger (if desired). Prepare pastry. Roll out half of the dough on a lightly floured surface to form a 12-inch circle. Wrap pastry around a rolling pin. Unroll onto a 9-inch pie plate. Ease pastry onto the pie plate (be careful not to stretch pastry). Trim the pastry 1/2 inch beyond the edge of the pie plate. Flute as desired.
Transfer the apple mixture to the pie plate. Dot with margarine. Roll out remaining pastry to form a circle 8 to 8-1/2 inches in diameter. Place on top of filling. Cut slits or decorative design in the top.
Combine remaining sugar, cinnamon, and nutmeg and sprinkle over top crust. Bake in a 375-degree oven for about 50 minutes or until apples are tender and the crust is browned.
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