[CnD] Four Fruit Pie

Marilyn Pennington m51pennington at gmail.com
Thu Dec 13 01:57:37 EST 2018

Four Fruit Pie

Pastry for double crust pie

1 cup sliced fresh or frozen rhubarb (1 inch pieces), thawed and drained

1 cup chopped peeled tart apples

1 cup fresh or frozen blueberries

1 cup fresh or frozen raspberries

1 teaspoon lemon juice

3/4 cup sugar

1/4 cup all-purpose flour

2 tablespoons butter or margarine

Additional sugar, optional

Line a 9 inch pie plate with bottom crust; trim pastry even with edge; set
aside. In a large bowl, gently toss together rhubarb, apples, blueberries
and lemon juice. Combine sugar and flour; stir into the fruit and let stand
for 30 minutes. Pour into crust; dot with butter. Roll out remaining pastry
to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and
flute edges. Cover edges loosely with foil. Bake at 400 degrees for 20
minutes. Remove foil; bake for 30 to 40 minutes longer, or until crust is
golden brown and filling is bubbly. Sprinkle with sugar, if desired. Cool on
a wire rack.


Allow fruit pies to cool to room temperature for easier cutting.

Makes 6 to 8 servings.  Mama's Corner.


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