Spring and Fall Pie Recipe
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.
- 1-1/2 cups sugar
- 3 tablespoons King Arthur Unbleached 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)
- 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.
Originally published as Spring and Fall Pie in Country April/May 1998, p49
Reviews for Spring and Fall Pie(2)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
More Recipe Collections
- Apple Desserts >
- Apple Pie >
- Apple Pie Recipes >
- Apple Pie Recipes with Fresh Apples >
- Apple Recipes >
- Comfort Food Desserts >
- Comfort Food Recipes >
- Cranberry Recipes >
- Desserts >
- Easter Desserts >
- Easter Recipes >
- Father's Day Recipes >
- Fresh Cranberry Recipes >
- Fruit Pie Recipes >
- Pie Baking >
- Pie Recipes >