Rhu-Berry Pie

Ingredients:

Pastry for single-crust pie (9 inches)

1/2 cup sugar

1/4 cup cornstarch

1 cup unsweetened apple juice

3-1/2 cups diced fresh rhubarb

2-1/2 cups fresh blueberries

Directions: Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell. Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack. Yield: 8 servings.

Recipe and photo courtesy of Taste of Home

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