Rhubarb-Cranberry Pie

Rhubarb-Cranberry Pie (from Alice)

3 cups frozen sliced rhubarb
1 cup fresh cranberries, halved
1 1/2 cups sugar
3 Tbsp. quick-cooking tapioca
1/2 tsp. ground cinnamon
1/8 tsp. salt
6 drops red food color (optional – can use when you make this pie at Christmas time)
Pastry for 9-inch double pie

1. Measure rhubarb wile frozen. Thaw, but do not drain.
2. Mix rhubarb, cranberries, sugar, tapioca, cinnamon, and salt. Let stand 15 minutes. Add food color if desired.
3. Heat oven to 425. Place a baking sheet on center oven rack. Prepare pie dough and fit loosely into 9-inch pie plate. Spread fruit mixture in pie shell. Cover with remaining pie dough. (Can make a lattice design for the top; at Christmas use cookie cutters to cut pie dough into Christmas designs and place on top of fruit mixture.)

Place pie on baking sheet in oven. Bake 10 minutes. Reduce heat to 375, bake 35 to 40 minutes longer until filling is bubbly and crust is golden brown. Serve warm.

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