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Spring and Fall Pie Recipe
Spring and Fall Pie Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 6-8 servings

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)

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.

Directions

  1. 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.
  2. 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.
Originally published as Spring and Fall Pie in Country April/May 1998, p49

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.

Reviews for Spring and Fall Pie

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   (2)
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MY REVIEW
Reviewed Mar. 29, 2012

I have made these pies before, and I remember my grandmother teaching me. I'm 71. BTW your videos are not working.

MY REVIEW
Reviewed Nov. 19, 2009

This is an easy recipe and very tasty pie. My family loved it.

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