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Michelle Losey's Cranberry Rhubarb Pie


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Member since 2016

Serves | Prep Time | Cook Time

Ingredients

Fresh or frozen Rhubarb- thick sliced
1 Can whole berry Cranberry sauce
To measure the amount of Rhubarb and cranberry sauce needed take pie pan you're going to use add cranberry sauce and fill it w/ Rhubarb 'till slightly heaping then pour in bowl and wash and dry your pie pan
1 tsp lemon juice
1 tsp vanilla
1- 1 1/2 Cup white sugar
Couple shakes of salt
3 TBS Cornstarch
Pie crust homemade or store bought

OATMEAL CRUNCH TOPPING
3/4 cup quick cooking oats
3/4 cup packed light brown sugar
3/4 cup all-purpose flour
Dash of salt
Cold butter


Mix vanilla and lemon juice together and pour over rhubarb/ cranberry


Mix then add sugar, cornstarch and salt and mix well


Poke a few hole w/fork on bottom of crust


Pour filling into crust


Add topping


Cover edges w/ tin foil so they don't burn


Bake at 375F



TOPPING


Mix oats, sugar, flour and salt together


Cut in butter 1 TBS at a time 'till mix is crumbly


Pairs Well With


Notes

After making enough pies I found you can make a pie outta most any fruit, fruit mix, juice or vegetables and vegetable fruit mixes! So I began experimenting and this was one of my concoctions :)

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