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Spring And Fall Pie

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
			6	-8

INGREDIENTS

1 1/2	c	Sugar
3	T	All-purpose flour
1 1/2	c	Diced fresh or frozen
		rhubarb thawed and
		drained
1 1/2	c	Diced fresh or frozen
		cranberries halved
1 1/2	c	Chopped peeled tart apples
		Pastry for double-crust pie
		9-inches

INSTRUCTIONS

Notes: From Laura Collins, Rapid City, SD. COUNTRY MAGAZINE  In a large
bowl, combine sugar and flour: stir in rhubarb,  cranberries and
apples. Line a 9-inch pie plate with the bottom  pastry: add filling.
Cover with a lattice crust: seal and flute  edges. Bake at 450 degrees
for 10 minutes. Reduce heat to 350  degrees, bake 40 minutes longer or
until filling is bubbly. Cover  edges with foil to prevent overbrowning
if necessary. Yield: 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
country Extension service."  Posted to recipelu-digest by
ncanty@juno.com (Nadia I Canty) on Mar  22, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: <1mg Potassium: 5.2mg Carbohydrates: 53g Fiber: <1g Sugar: 49.9g Protein: <1g