Bumbleberry Pie

Submitted by CookingONTheSide

"This pie features apples, raspberries and rhubarb. Recipe is from Taste of Home's Simple and Delicious."

 

• Ready In: 1hr 15mins
• Ingredients: 6
• Serves: 8

ingredients

• 414.03 ml sugar
• 73.94 ml quick-cooking tapioca
• 709.77 ml fresh rhubarb or 709.77 ml frozen rhubarb, thawed
• 1 medium tart apple, peeled and chopped
• 236.59 ml fresh raspberries or 236.59 ml 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.