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.
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)
