Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Fruit: Spring and Fall Pie




Source of Recipe


Country Magazine


List of 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)


Recipe



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.