RHUBARB APPLE CRANBERRY PIE

This pie is one of my family's favorites!  It combines the wonderful colors of Autumn with the slightly sweet and slightly tart taste of all these favorite fall fruits.  This pie is a fantastic finale to a hearty Autumn dinner of comfort foods, family, friends, and fun. It is served warm and topped with whipped cream, ice cream, or my Dad's favorite, a big hunk of sharp cheddar cheese.  Yummy!


Here's how to make it.


Start with a bunch of fresh rhubarb; wash it thoroughly and slice into 1" rounds.  If you can't find 

fresh, you can substitute 1 bag frozen rhubarb, defrosted and squeezed dry. Be sure to squeeze it to get rid of some of the water or your pie will be soupy...not yummy!  Now toss the rhubarb with:

 -6 granny smith apples, peeled, cored, and sliced

 -½ bag of dried cranberries – plain, not flavored

Spread your fruit evenly in the bottom of your pie plate that already has your bottom crust in place.

Now mix the following:

 -½ cup of brown sugar

 -½ cup of white sugar

 -¼ tsp. cinnamon

 -1/8 tsp. allspice

 -1/8 tsp. nutmeg

 -pinch of salt

Sprinkle this mixture evenly all over the fruit.  Next, dot the top of the pie filling with several dabs of butter.  You may also want to add a small sprinkle of lemon juice.  Be careful though, rhubarb is already quite tart.

Now add your top crust.  I like to decorate mine by cutting out small leaf and acorn shapes.  Brush the crust with heavy cream or a beaten egg.  This will make the pie crust golden and gleaming.

Bake it in the oven at about 400 degrees.  Watch it carefully to make sure the edges don't get too brown.  If they seem to be getting too dark, cover the edge with aluminum foil.

Serve warm if possible, but it is also good served at room temperature.