Shelly's Recipe

* FOUR FRUIT PIE*

Category: Pies - Fruit

1 cup sliced rhubarb, 1 inch pieces
1 cup chopped and peeled apple
1 cup blueberries and raspberries
1 tsp lemon juice
3/4 cup sugar
Pastry for double-crust 9” pie
2 tbsp butter
1 egg, slightly beaten with 1 tbsp water
Additional sugar

Preheat oven to 400. In a bowl, gently toss fruits with lemon juice.

Combine sugar and flour and stir into fruit. Let stand for 30 minutes. Line pie plate with bottom crust. Add filling and dot with butter.

Roll and fit remaining pastry on top of pie filling. Seal and flute edges and cut slits on top to allow steam to escape. Brush egg mixture over crust and sprinkle with sugar. Bake for 50-60 minutes.