Rhubarb-Raspberry Pie - cooking recipe

Ingredients

1 3/4 c. sugar
6 Tbsp. all-purpose flour
4 c. chopped rhubarb (fresh or frozen)
1 c. raspberries
1 medium cooking apple, peeled and shredded
pastry for a double crust pie

Preparation

In large mixing bowl, stir together the sugar and flour.
Stir in rhubarb, raspberries and apple.
Transfer to a pastry-lined 9-inch pie plate.
Trim pastry even with the rim of pie plate. Cut slits in the top crust.
Place top crust over filling.
Seal and flute edge.
Cover edges with foil.
Bake in 375\u00b0
oven for 25 minutes.
Remove foil.
Bake 20 to 25 minutes more until top is golden and fruit tender.
Cool and eat.