Bumbleberry Pie

Ingredients:

2 piecrusts using recipe “Pie Crust for Fruit Pies”

2 cups chopped rhubarb

2 cups chopped strawberries

2 cups blueberries

1 cup raspberries

1 ¼ cups sugar

1/3 cup quick-cooking tapioca

1 teaspoon orange zest

2 tablespoons butter, cubed

Preparation Directions:

1.) Heat oven to 400°F. Roll out crusts for double crust pie for 9-inch pie pan. Crusts should be fairly thin. Line 9-inch glass pie pan with bottom crust. Set aside.

2.) In large bowl, combine rhubarb, strawberries, blueberries and raspberries; mix well. Add sugar, tapioca and orange zest; mix well. Let stand 15 minutes.

3.) Spoon fruit mixture into crust-lined pan and top with small cubes of butter. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

4.) Place foil or cookie sheet on oven rack below pie to catch any spills. Bake pie at 400°F. for 45 to 50 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil or piecrust shield after 15 to 20 minutes of baking to prevent excessive browning. Cool at least 2 hours before serving. Serve warm or cold.

Serves 8