Ingredients
1 1/2
cups diced apples
3/4
cup red raspberries
3/4
cup blackberries
3/4
cup blueberries
3/4
cup chopped rhubarb
1
cup sugar
3
tablespoons quick-cooking tapioca
1
tablespoon lemon juice
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2
tablespoons butter or margarine
Preparation
Heat oven to 400°F. In large bowl, stir together fruits, sugar, tapioca and lemon juice. Let stand 15 minutes, stirring occasionally.
Place 1 crust in ungreased 9-inch pie plate as directed on box; trim crust along pie plate edge. Spoon fruit mixture into pie crust; dot with butter. Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut slits in top crust.
Bake 45 minutes. Cool 1 hour before serving.
