Spring and Fall Pie Recipe

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Spring and Fall Pie
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  1. In a large bowl, combine sugar and flour; stir in rhubarb, cranberries and apples. Line a 9-in. pie plate with bottom pastry; add filling.
  2. Cover with a lattice crust; seal and flute edges. Bake at 450° for 10 minutes. Reduce heat to 350° bake 40 minutes longer or until filling is bubbly. Cover edges loosely with foil to prevent overbrowning if necessary. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 469.81 Kcal (1967 kJ)
Calories from fat 79.85 Kcal
% Daily Value*
Total Fat 8.87g 14%
Sodium 191.68mg 8%
Potassium 106.75mg 2%
Total Carbs 96.27g 32%
Sugars 70.9g 284%
Dietary Fiber 1.28g 5%
Protein 2.45g 5%
Vitamin C 35.6mg 59%
Calcium 80.6mg 8%
Amount Per 100 g
Calories 231.27 Kcal (968 kJ)
Calories from fat 39.31 Kcal
% Daily Value*
Total Fat 4.37g 14%
Sodium 94.36mg 8%
Potassium 52.55mg 2%
Total Carbs 47.39g 32%
Sugars 34.9g 284%
Dietary Fiber 0.63g 5%
Protein 1.21g 5%
Vitamin C 17.5mg 59%
Calcium 39.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
  • 13

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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