Apple-Rhubarb Pie

1. PREHEAT oven to 425°F.
2. Line 9-inch pie plate with one pastry.
3. COMBINE sugar, tapioca, orange peel, salt and eggs in a large bowl.
4. Stiri in apples and rhubarb; spoon mixture into shell.
5. PLACE remaining pastry over fruit; seal and flute edges.
6. Cut slashes in pastry.
7. Bakei pastry lightly with milk; sprinkle with additional sugar.
8. BAKE 50 minutes or until crust is golden brown.