Bumbleberry Pie
Source of Recipe
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Pastry for 9 inch double crust pie
1 cup chopped rhubarb
2 cups chopped, peeled apples
1 cup blackberries
1 cup raspberries
3/4 cup white sugar
4 tsp flour
4 tsp cornstarch
4 tsp butter
1 tbsp lemon juice
Microwave rhubarb at high for 50 seconds or until slightly softened.
In large bowl, combine fruits. Combine sugar, flour and cornstarch.
Toss with fruit to coat evenly. Transfer to pie shell, dot with
butter and sprinkle with lemon juice. Assemble as for any 2-crust
pie.
Bake at 425 degrees for 15 mins, reduce heat to 350 and bake for
35 mins or until pastry is golden and filling bubbly
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