Spring And Fall Pie

6 ingredients
2 steps

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

  1. 1
    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.
  2. 2
    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.

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