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Name: Spring and Fall Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 1/2 c Chopped peeled tart apples; 1 1/2 c Diced fresh or frozen; 1 1/2 c Diced fresh or frozen; 1 1/2 c Sugar; Pastry for double-crust pie;; 3 tb All-purpose flour

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INGREDIENTS

1 1/2 c Chopped peeled tart apples
1 1/2 c Diced fresh or frozen
1 1/2 c Diced fresh or frozen
1 1/2 c Sugar
Pastry for double-crust pie;
3 tb All-purpose flour

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

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Serving Size: 1 Serving (154g)
Recipe Makes: 6 -8

Calories: 594
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 49.6mg		2 %
Potassium 7.8mg		0 %
Total Carbohydrate 152.9g		45 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 152.8g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 594

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