Orchard medley pie

By á-10058

Ingredients

• 1 1/2 c diced apples
• 3/4 c each rasberries, black berries, blue berries and chopped rhubarb
• 1 c sugar
• 3 T quick cooking tapioca
• 1 T lemon juice
• 1 1/2 T butter
• 1 box Pillsbury refrigerated pie crusts softened as directed

Preparation

Step 1

heat oven to 450
in large bowl stir fruits, sugar, tapioca, lemon juice and sugar
let stand 15 mins stirring occasionally
place crust in one 9 in pie plate-trim crust along the edge
spoon fruit mixture into crust and dot with butter
place second crust on top and wrap excess top crust under bottom crust edge
press edges to seal and flute...cut slits in top crust
bake 45 min then cool 1 hour before serving