Four-Fruit Pie

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.