Friday is PIE DAY!

Rhubarb season is gearing up in Minnesota, and I am gearing up to try new rhubarb pie recipes.
As a warm up, I used the last of my frozen rhubarb to make a pie for the weekend.
I made two of these for the game feed, but it all got slurped up before I got a bite. Ever since, I have been aching for a taste. This morning is my sweet (or tart in this case) reward. A small slice and a cup of coffee are at my side as I write this....

Cran-Apple Rhubarb Pie
recipe by me

double 9" pie crust

1 cup whole cranberries, fresh or frozen
1 cup chopped rhubarb, fresh or frozen
(if using frozen, thaw and drain well)
2 cups apples; peeled, cored and sliced
1 1/2 cups sugar
2 T flour
2 T butter
1/4 t nutmeg
1/4 t cinnamon

-combine all fruits in large bowl and mix well
-add sugar and flour, stir until combined
-spoon mixture into unbaked pie crust
-dot with pieces of butter
-sprinkle with nutmeg and cinnamon
-top with crust, seal, crimp, and vent
-bake at 350 degrees for 60-70 minutes, until top is golden brown and filling is bubbling

ooooohhhhhh-This pie makes me really, really happy. The color is gorgeous, and a double whammy tart of cranberries and rhubarb is tamed just enough by the slightly sweet apples. Bring on rhubarb season-I'm ready!

Happy PIE DAY everyone.
xo Christine