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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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My husband likes this fruity combination almost as much as traditional apple pie - and that's saying something! notes field editor Joan Rose of Langley, British Columbia. I keep rhubarb, blueberries and raspberries in the freezer and always have apples on hand for this colorful dessert. Ingredients:
1 cup sliced rhubarb (1-inch pieces) |
1 cup chopped peeled apple |
1 cup blueberries |
1 cup raspberries |
1 teaspoon lemon juice |
3/4 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
pastry for double-crust pie (9 inches) |
2 tablespoons butter |
additional sugar, optional |
Directions:
1. 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.
2. Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 400° for 50-60 minutes or until crust is golden brown. Sprinkle with sugar if desired. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
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