Spring and fall pie

Yield: 6 -8

Measure Ingredient
1½ cup Sugar
3 tablespoons All-purpose flour
1½ cup Diced fresh or frozen rhubarb; thawed and drained
1½ cup Diced fresh or frozen cranberries; halved
1½ cup Chopped peeled tart apples
\N \N Pastry for double-crust pie; (9-inches)

Notes: From Laura Collins, Rapid City, SD. COUNTRY MAGAZINE In a large bowl, combine sugar and flour: stir in rhubarb, cranberries and apples. Line a 9-inch pie plate with the bottom pastry: add filling. Cover with a lattice crust: seal and flute edges. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees, bake 40 minutes longer or until filling is bubbly. Cover edges with foil to prevent overbrowning if necessary. Yield: 6-8 servings. "Every spring, I have a good crop of rhubarb in my garden, and one of my favorite ways to use it is in this pie. I adapted this version from a recipe I received from our country Extension service." Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 22, 1998

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