5large baking apples peeled cored and thinly sliced
16ounces bag fresh or frozen unsweetened halved strawberries, drained
16ounces bag fresh or frozen red raspberries, drained
16ounces bag fresh or frozen blackberries, drained
16ounces bag fresh or frozen rhubarb, drained
2recipe double pie crust
In a large mixing bowl, stir together sugar and cornstarch (or tapioca). Add fruit; gently tossing until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes or until fruit is thawed. Line a 9-inch pie plate with half of the pastry.
Stir berry mixture, and transfer half to the crust-lined pie plate. Top with second crust, seal and crimp the edge. Repeat with second pie. To prevent over-browning, cover the edge of the pie with foil. Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.