Four-fruit pie

Yield: 6 servings

Measure Ingredient
1 cup Sliced rhubarb; 1\" pieces
1 cup Chopped peeled apple
1 cup Blueberries
1 cup Raspberries
1 teaspoon Lemon juice
¾ cup Sugar
¼ cup All-purpose flour
\N \N Pastry for double-crust 9\" p
2 tablespoons Butter or margarine
\N \N 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

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

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