Spring and Fall Pie

Name: Spring and Fall Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 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)

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Total Time

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

Makes

6-8 servings

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.

Spring and Fall Pie Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Spring and Fall Pie

Ingredients

Directions

Nutrition Facts

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