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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This pie features apples, raspberries and rhubarb. Ingredients:
1 3/4 cups sugar |
5 tablespoons quick-cooking tapioca |
3 cups fresh rhubarb or 3 cups frozen rhubarb, thawed |
1 medium tart apple, peeled and chopped |
1 cup fresh raspberries or 1 cup frozen raspberries, thawed |
pastry for a double-crust 9-inch pie |
Directions:
1. In large bowl, combine sugar and tapioca; stir in the rhubarb, apple and raspberries; toss gently to coat.
2. Let stand or 15 minutes.
3. Line a 9 inch pie plate with bottom pastry; trim to 1 inch beyond edge of plate.
4. Spoon filling into crust.
5. Roll out remaining pastry to fit top of pie.
6. Cut slits in pastry; place pastry over filling and trim, seal and flute edges.
7. Cover edges loosely with foil.
8. Bake at 375 degrees for 25 minutes.
9. Remove foil and ake 30-35 minutes longer or until crust is golden brown and filling is bubbly.
10. Cool on wire rack.
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