1 cup Sliced rhubarb — 1″ pieces
1 cup Chopped peeled apple
1 cup Blueberries
1 cup Raspberries
1 teaspoon Lemon juice
3/4 cup Sugar
1/4 cup All-purpose flour
Pastry for double-crust 9″ p 2 tablespoons Butter or margarine
Additional sugar — optional
Recipe 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 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 degrees for 50-60 minutes or until crust is golden brown and filling is bubbly. Sprinkle with sugar if desired. 6-8 servings