Bumbleberry  Pie

Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner

Ingredients:

 
• 2 cups fresh or frozen chopped rhubarb
• 2 cups EACH fresh or frozen blueberries, raspberries, sliced strawberries *
• 4 cups peeled and chopped apples
• 2 cups granulated sugar
• 2/3 cup flour
• 2 Tbsp. lemon juice
• 2 pastry-lined pie crusts

Directions:

 
1. Combine filling ingredients.  Spoon filling into the 2 pie shells.
2. Either top with a pastry crust, or add a streusel topping to each: 1/2 cup butter, 1/2 cup brown sugar and 1 cup flour.
3. Cut butter into sugar and flour mixture with a pastry blender until it is crumbly.  Sprinkle over pie.
4. Bake at 350 degrees for about an hour until filling is hot and bubbling.

*NOTE: I mix and match the berries…sometimes add blackberries … to make 6 cups.