Apple Raspberry Rhubarb Pie
Ingredients
Topping Ingredients
Instructions
  1. Prepare crust and refrigerate for at least an hour. Roll and place into a 9 inch pie plate and place back in refrigerator to set.
  2. Preheat oven to 400.
  3. Peel apples and cut them into chunks, slicing 1/2 inch pieces, then cutting those cross-wise. Place in a deep skillet or dutch oven with 1/4 cup brown sugar. Cook over medium heat for about 10 minutes until beginning to soften but still holding their shape. Drain juice and place apples on a baking sheet to cool while you make the rest of the filling.
  4. Place the remaining sugar, cornstarch and cinnamon in a small bowl and set aside.
  5. Make your topping by combining sugar, flour, cinnamon and melted butter in a medium bowl and mixing with a fork. Set aside.
  6. Chop rhubarb into 1/2 inch pieces and place into large bowl. Add cooled apples and raspberries.
  7. Toss with 1 teaspoon of lemon juice (I just do a quick squeeze of a half of a lemon). Coat evenly with the sugar/cornstarch mixture and turn out into chilled pie plate. Cover generously with the topping mixture.
  8. Bake at 400 for 45-50 minutes in the lower third of the oven. Topping and crust should be brown when removed. Let pie cool for at least 3 hours or overnight if possible so the juices set. Enjoy this pie as a perfect gateway to Spring flavors!