Desserts:

Four Fruit Pie

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Ingredients

Pastry for double-crust pie:
2 cups flour
1 teaspoon salt
3/4 cup Crisco shortening
5 tablespoons cold water
Filling:
1 cup sliced rhubarb, 1-inch pieces
1 cup apples, chopped, peeled
1 cup blueberries
1 cup red raspberries
1 teaspoon lemon juice
3/4 cup sugar
1/4 cup flour
2 tablespoons margarine
Additional sugar, optional

Instructions

To make pastry, sift flour and salt together. Cut in shortening thoroughly. Sprinkle in cold water, mixing until all flour is moistened and dough almost cleans side of bowl. Gather dough into a ball. To make filling, in a large bowl, gently toss rhubarb, apples, blueberries, raspberries and lemon juice. Combine sugar and flour; stir into the fruit and let stand for 30 minutes. Line a pie plate with bottom crust. Add filling; dot with 2 tablespoons margarine. Roll out remaining pastry to fit top of pie; place over filling. Cut slits in top; seal and flute edges. Sprinkle with additional sugar if desired. Bake at 400 degrees for 50 to 60 minutes or until crust is golden brown and filling is bubbly.

Becky Lopez
Davenport