Bumbleberry Pie

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

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1 3⁄4 cups sugar
• 5  tablespoons quick-cooking tapioca
• 3  cups fresh rhubarb or 3  cups frozen rhubarb, thawed
• 1  medium tart apple, peeled and chopped
• 1  cup fresh raspberries or 1  cup 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.