Bumbleberry  Pie

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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.

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