Apple Raspberry Rhubarb Pie | Pie Eyed Love

Ingredients

• 1 recipe pie crust for a 9 inch pie
• 4-5 Granny Smith apples
• 2 cups rhubarb chopped into 1/2 inch pieces
• 1 pint raspberries
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 4 Tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• Topping Ingredients
• 1 cup sugar
• 1/2 cup flour
• 4 Tablespoons butter melted
• Prepare crust and refrigerate for at least an hour. Roll and place into a 9 inch pie plate and place back in refrigerator to set.
• Preheat oven to 400.
• Place the remaining sugar, cornstarch and cinnamon in a small bowl and set aside.
• Make your topping by combining sugar, flour, cinnamon and melted butter in a medium bowl and mixing with a fork. Set aside.
• Chop rhubarb into 1/2 inch pieces and place into large bowl. Add cooled apples and raspberries.
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