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Spring and Fall Pie

 Spring and Fall Pie
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.
6-8 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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)


  • 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.
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.