November 28, 2010
(2) pre-made refrigerated pie crusts- room temp
1 pint of fresh cranberries
1 bunch of rhubarb (approximately 1/4 cup finely chopped)
4 medium apples- preferrable Fuji or other sweet apple- coursely chopped
1 orange- zest and then squeeze the juice and reserve
1 c. of splenda or sugar, plus 1/4 cup
1/2 c. all-purpose flour
1/4 stick of butter
Heat oven to 425. Coursely chop the cranberries and rhubarb and place in a microwave safe bowl and add enough water to cover. Add 1/4 cup of sugar or splenda to the mixture, along with 2/3 of the fresh juice. Microwave on high 5 minutes or until tender. Set aside to cool.
Place one pie crust in a deep-dish pie plate and form against sides.
Strain cranberry mixture and add apples, mix and then spread into formed pie crust. Sprinkle with your preferred amount of cinnamon and vanilla. Mix together the remaining sugar and flour and add over filling. Dot filling with butter and pour remaining orange juice prior to covering with top crust. Add top crust, pinch edges to seal. Cut slits into crust and brush with a little melted butter. Sprinkle with some sugar and bake for 20-25 minutes, or until crusts are brown and mixture is bubbly. Enjoy with some ice cream or fresh whipped cream!