Four Fruit Pie

by Ginger Morris

Prep time: 0:20 Overall time: 1:40

Servings: 6 servings

INGREDIENTS

1 cup sliced rhubarb, cut in 1-inch pieces
1 cup chopped peeled apple
1 cup blueberries
1 cup raspberries
1 tsp. lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
1 pastry for double-crust 9-inch pie
2 tbsp. butter or margarine
Additional sugar (optional)

INSTRUCTIONS

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 minutes. 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°F for 50-60 minutes or until crust is golden brown and filling is bubbly. Sprinkle with sugar if desired.

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Tagged: berrypie, desserts, pies add tags

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