ORCHARD MEDLEY PIE
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 (15 ounce) box Pillsbury refrigerated pie crusts, softened according to box directions
1 1/2 tablespoons butter or margarine
Heat oven to 400 degrees 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 pan as directed on box; trim crust along pan 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.
Makes 8 servings
Source: Grand Prize winner, 2005 Pillsbury Refrigerated Pie Crust championship and Ohio State Fair first-place winner, entered by Paul McDade
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 (15 ounce) box Pillsbury refrigerated pie crusts, softened according to box directions
1 1/2 tablespoons butter or margarine
Heat oven to 400 degrees 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 pan as directed on box; trim crust along pan 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.
Makes 8 servings
Source: Grand Prize winner, 2005 Pillsbury Refrigerated Pie Crust championship and Ohio State Fair first-place winner, entered by Paul McDade
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