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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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What a delightful ending to any meal! Apple, raspberries and rhubarb work in unison to create this fresh-flavored pie. Judy Parker - Albuquerque, New Mexico Ingredients:
1-3/4 cups sugar |
5 tablespoons quick-cooking tapioca |
3 cups chopped fresh or frozen rhubarb, thawed |
1 medium tart apple, peeled and chopped |
1 cup fresh or frozen raspberries |
pastry for double-crust pie (9 inches) |
Directions:
1. In a large bowl, combine sugar and tapioca. Stir in the rhubarb, apple and raspberries; toss gently to coat. Let stand for 15 minutes.
2. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon filling into crust. Roll out remaining pastry to fit top of pie. Cut slits in pastry. Place pastry over filling; trim, seal and flute edges. Cover edges loosely with foil.
3. Bake at 375° for 25 minutes. Remove foil and bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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