| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tasteofhome |
6 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God: He holds the future…”