CLASSIC BUMBLEBERRY PIE

Classic Bumbleberry Pie image

What a delightful ending to any meal! Apple, raspberries and rhubarb work in unison to create this fresh-flavored pie. -Judy Parker, Albuquerque, New Mexico

Provided by Taste of Home

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1-3/4 cups sugar
5 tablespoons quick-cooking tapioca
3 cups chopped fresh or frozen rhubarb, thawed
1 medium tart apple, peeled and chopped
1 cup fresh or frozen raspberries
Pastry for double-crust pie (9 inches)

Steps:

In a large bowl, combine sugar and tapioca. Stir in the rhubarb, apple and raspberries; toss gently to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon filling into crust. Roll out remaining pastry to fit top of pie. Cut slits in pastry. Place pastry over filling; trim, seal and flute edges. Cover edges loosely with foil., Bake at 375° for 25 minutes. Remove foil and bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 459 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 202mg sodium, Carbohydrate 82g carbohydrate (49g sugars, Fiber 2g fiber), Protein 3g protein.