• 6servings
  • 65minutes
  • 381calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D, P
MineralsFluorine, Silicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup sliced rhubarb (1-inch pieces)

  2. 1 cup chopped peeled apple

  3. 1 cup blueberries

  4. 1 cup raspberries

  5. 1 teaspoon lemon juice

  6. 3/4 cup sugar

  7. 1/4 cup all-purpose flour

  8. Pastry for double-crust pie (9 inches)

  9. 2 tablespoons butter

  10. Additional sugar, optional

Instructions Jump to Ingredients ↑

  1. Four-Fruit Pie Recipe photo by Taste of Home 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 minutes.

  2. Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 400° for 50-60 minutes or until crust is golden brown. Sprinkle with sugar if desired. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.


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