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 firstname.lastname@example.org (Nadia I Canty) on Mar 22, 1998
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 6 -8|
|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 %|
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Calories per serving: 594
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