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Spring and Fall Pie Recipe

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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 county Extension service.

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Spring and Fall Pie Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

20 50 70

Ingredients

1-1/2 cups sugar
3 tablespoons all-purpose flour
1-1/2 cups sliced fresh or frozen rhubarb, thawed and drained
1-1/2 cups fresh or frozen cranberries, halved
1-1/2 cups chopped peeled tart apples
Pastry for double-crust pie (9 inches)

Directions

In a large bowl, combine sugar and flour; stir in rhubarb, cranberries and apples. Line a 9-in. pie plate with bottom pastry; add filling.
Cover with a lattice crust; seal and flute edges. Bake at 450° for 10 minutes. Reduce heat to 350° bake 40 minutes longer or until filling is bubbly. Cover edges loosely with foil to prevent overbrowning if necessary. Yield: 6-8 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece equals 417 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 198 mg sodium, 72 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Spring and Fall Pie in Country April/May 1998, p49

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