Classic Bumbleberry Pie

1. 1

   In a large bowl, combine sugar and tapioca. Stir in the rhubarb, apple and raspberries; toss gently to coat. Let stand for 15 minutes.

2. 2

   Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Spoon filling into crust. Roll out remaining pastry to fit top of pie. Cut slits in pastry. Place pastry over filling; trim, seal and flute edges. Cover edges loosely with foil.

3. 3

   Bake at 375u00b0 for 25 minutes. Remove foil and bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.