1 medium cooking apple, peeled and coarsely shredded
1 double pie crust
In a 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 the plate. Cut slits in the top crust and place top crust over fruit filling
in plate. Seal and flute the edge.
Cover edges with foil and bake at 375 degrees
F for 25 minutes.
Remove the foil and bake another 20 to 25 minutes until top is golden and fruit