Time
prep 0:20
total 1:40
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) |
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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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