Four-Fruit Pie
| Yield: | 6 servings |
| Categories: |
| 1 | c | Sliced rhubarb; 1" pieces |
| 1 | c | Chopped peeled apple |
| 1 | c | Blueberries |
| 1 | c | Raspberries |
| 1 | ts | Lemon juice |
| 3/4 | c | Sugar |
| 1/4 | c | All-purpose flour |
| Pastry for double-crust 9" p | ||
| 2 | tb | Butter or margarine |
| Additional sugar; optional |
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