Spring and Fall Pie Recipe

5 2 2
Spring and Fall Pie Recipe
Spring and Fall Pie Recipe photo by Taste of Home
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Spring and Fall Pie Recipe

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5 2 2
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

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

Nutritional Facts

1 piece: 417 calories, 14g fat (6g saturated fat), 10mg cholesterol, 198mg sodium, 72g carbohydrate (43g sugars, 2g fiber), 3g protein.

  • 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, thawed and halved
  • 1-1/2 cups chopped peeled tart apples
  • Pastry for double-crust pie (9 inches)
  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. 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

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MY REVIEW
whatever41 User ID: 5204496 21992
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
Sassy2U2 User ID: 615445 47111
Reviewed Nov. 19, 2009

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

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