Bumbleberry Pie

Pie crust dough (top & bottom) for a 9-inch pie pan

*Note: You can see our Pie Crust recipe here. Roll dough to fit 9-inch pie pan. Save top dough for later.

1 c. each fresh or frozen blueberries, raspberries, and sliced strawberries

1 c. fresh or frozen chopped rhubarb

2 c. peeled, chopped baking apples

1 c. sugar

1/3 c. flour

1 T. lemon juice

Combine filling ingredients (partially thaw fruit if necessary) and spoon into crust. Roll remaining pie dough and place over filing. Seal edges and cut slits in top crust. Bake at 350°F for 50-60 minutes or until golden brown.