Four-Fruit Pie

• 1 cup sliced rhubarb (1-inch 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 pie (9 inches)
• 2 tablespoons butter
• Additional sugar, optional

1. 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 400u0b0 for 50-60 minutes or until crust is golden brown. Sprinkle with sugar if desired. Cool on a wire rack. Store in the refrigerator.

rhubarb, apple, blueberries, raspberries, lemon juice, sugar, allpurpose, pastry, butter, sugar

Taken from www.tasteofhome.com/recipes/four-fruit-pie/ (may not work)