Friday, June 25, 2010

Friday is PIE DAY!

Woowee-yet another rhubarb pie recipe to add to your list. This is a fantastic pairing. Tart and red and tasty.
I'm not sure why I never before thought to combine two of my favorite pie fruits, but I'm glad I finally did it.

Cranberry Rhubarb Pie

double 9" pie crust
3 cups rhubarb, cut
1 cup fresh cranberries
2 cups sugar
2 T raspberry preserves
2 T lemon juice
3 T flour
2 T butter

-combine rhubarb and cranberries with preserves, lemon juice and flour
-spoon into prepared bottom crust
-pour sugar over top of fruit
-dot with butter
-cover with top crust
-bake at 350 degrees for 1 hour and 15 minutes

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