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Rhubarb-Cranberry Pie Recipe

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This recipe for Rhubarb-Cranberry Pie is from The Johnson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c frozen sliced rhubarb
1 c halved cranberries
1½ c sugar
3 T quick-cooking tapioca
½ tsp ground cinnamon
⅛ tsp salt
6 drops red food color (optional)
Pastry for 9-inch double crust pie
Directions:
Directions:
Measure rhubarb while 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 425º. Place baking sheet on center oven rack. Divide dough almost in half. On a lightly floured surface, roll larger potion to ⅛ inch thickness. Fit loosely into a 9-inch pie plate. Spread fruit mixture in pie shell. Roll remaining dough and place over filling. Trim both crusts ½-inch beyond rim of pie plate. Fold edges under. Seal and flute. Cut a decorative design in center of top crust to permit steam to escape.
4. Place pie on baking sheet in oven. Bake 10 minutes. Reduce heat to 375º. Bake 35 to 40 minutes longer until filling is bubbly and crust is golden brown.
Serve warm.
Personal Notes:
Personal Notes:
If desired, cut rolled dough for top crust into 1\2-inch strips. Weave strips in lattice fashion over filling, leaving 1-inch spaces between strips. Trim ends. Fold bottom pastry over strips. Seal and flute. Or cut designs from rolled top crust and place directly on filling.

 

 

 

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