2 Ready Made 9 inch Pie Shells
3/4 Cup Granulated Sugar
4 teaspoon All Purpose Flour
1 Cup Rhubarb, Chopped
4 teaspoon Cornstarch
2 Cups Apples, Peeled and Chopped
4 teaspoon Butter
1 Tbls Lemon Juice
1 Cup Blackberries
1 Cup Raspberries
Yields 1 9 inch Pie
This recipe calls for the use of a standard (550-750 watt) microwave to microwave 1 cup of rhubarb for just under 1 minute. Adjust times if more or less powerful units are used or if quantities are varied. Microwave the rhubarb at high (100%) until slightly softened (about 50 seconds).
Preheat the oven to 425 degrees. Combine all the fruits with the sugar, flour and cornstarch in a large bowl. Toss to coat thoroughly. Place one 9″ pie shell in a 9″ pie pan. Transfer the contents of the bowl to the pie shell. Sprinkle lemon juice over. Dot with butter. Cover with the second pie shell. Seal the edges of the pie shells together. Make decorative perforations in the upper pie shell. Bake for 15 minutes. Reduce the oven temperature to 350 degrees. Bake until the pastry is golden and the filling is bubbly (about 35 minutes). Cool on a wire rack.