From the kitchen of Stephanie Knewasser
Line 2 pie pans with pie crust.
In a large bowl, combine:
4 c apples – peeled, cored and chopped
2 c chopped rhubarb
2 c sliced strawberries
2 c blueberries
2 c raspberries
2 Tbsp lemon juice
Mix together:
2 c sugar
2/3 c flour
2 Tbsp tapioca
Toss with fruit mixture.
Divide fruit filling between the 2 pie crusts.
Cover with top crust.
Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water).
Cut a few slits in the top to allow steam to vent.
Bake @ 350, 50 to 60 minutes, or until filling is bubbly and top is golden.
This makes 2 pies.
NOTES
- Use frozen fruit if fresh isn’t available. It’ll be just as good.
- You will need a total of 4 pie crusts for this recipe; 2 pies, bottom & top crust for each pie.
- I add an egg wash to the inside crust before adding the fruit to prevent a soggy crust. – Steve
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