Spring and fall pie

6 -8

Ingredients

Quantity	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
		Pastry for double-crust pie; (9-inches)

Directions

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