1 c Sliced rhubarb; 1″ pieces
1 c Chopped peeled apple
1 c Blueberries
1 c Raspberries
1 ts Lemon juice
3/4 c Sugar
1/4 c All-purpose flour
Pastry for double-crust 9″ p
2 tb Butter or margarine
Additional sugar; optional
Recipe by: TASTE OF HOME In a large bowl, gently toss rhubarb, apple,
berries and lemon juice. Combine sugar and flour; stir into the fruit and
let stand for 30 min. Line a pie plate with bottom crust. Add filling; dot
with butter. Roll out remaining pastry to fit top of pie; cut slits in top.
Place over filling. Seal and flute edges. Bake at 400 degrees for 50-60
minutes or until crust is golden brown and filling is bubbly. Sprinkle with
sugar if desired. 6-8 servings
Yields
6 servings