Yield: 6 servings
|1 cup||Sliced rhubarb; 1\" pieces|
|1 cup||Chopped peeled apple|
|1 teaspoon||Lemon juice|
|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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