| 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 |
t |
Lemon juice |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
All-purpose flour |
|
|
Pastry for double-crust 9" p |
| 2 |
T |
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.
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