| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
-8 |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
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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