Four-Fruit Pie
Yield
1 piePrep
20 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rhubarb
sliced |
*
|
| 1 | cup |
apples
chopped, peeled |
*
|
| 1 | cup |
blueberries
|
|
| 1 | cup |
raspberries
|
|
| 1 | teaspoon |
lemon juice
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | x |
pie shell (9 inch)
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rhubarb
sliced |
*
|
| 237 | ml |
apples
chopped, peeled |
*
|
| 237 | ml |
blueberries
|
|
| 237 | ml |
raspberries
|
|
| 5 | ml |
lemon juice
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
pie shell (9 inch)
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | x |
sugar
|
*
|
Directions
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℉ (200℃). for 50 to 60 minutes or until crust is golden brown and filling is bubbly.
Sprinkle with sugar if desired.
