1 prepared pie crust
4 large apples, peeled, cored and sliced
1 cup chopped rhubarb, fresh or frozen
1 cup sugar or Splenda brand sweetener
1/4 cup flour
1 teaspoon apple pie spice
Stir all ingredients for filling together in a medium sized mixing bowl and place in a 10 inch deep dish pie pan. Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape. Bake at 375 degrees for about an hour.
Serve warm with a slice of pie crust over top of the fruit. Refrigerate any leftovers.