Four-Fruit Pie

  Desserts

"My husband likes this fruity combination almost as much as traditional apple pie - and that's saying something!" "I keep rhubarb, blueberries and raspberries in the freezer and always have apples on hand for this colorful dessert."

Four-Fruit Pie

Average Rating: 5

TOTAL TIME: Prep: 15 min. + standing Bake: 50 min. + cooling
YIELD: 6-8 servings.

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 all-purpose flour
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter
  • Additional sugar, optional

Instructions

  • 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.

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