Here is a photo of the uncooked pies
3 1/4 cups Rhubarb
1 1/2 Cups Strawberries ( Cut in medium pieces)
1/2 Cup Apricots (Do not peel. Remove pit & cut in medium pieces)
1/2 Plums ( Peel, remove pit, and cut into small pieces)
1 or 1 1/2 Cups Sugar ( use one cup if strawberries are sweet)
4 TBSP Minute Tapioca
1 TBSP flour
1 teaspoon Lemon juice
1/2 teaspoon Lemon zest
1/2 teasponn cinnimon
1 teaspoon Vanilla extraxt
I used purchased pie crusts.
(not saying that I dont know how, but on the day that I made this pie I made 24 jars of apricot jam and I was not in the mood anymore for a “home-spun” touch on the pie crust)
1 cup oats
1 cup flour
1 cut brown sugar
1/4 cup (one stick) of butter
Directions: Cut the butter into the dry ingredients with a pastry cutter.
Mix together the fruit filling. Spread the crusts into two small or one very large pie pan. Top with crumble topping. Skirt the pie crust to prevent over browning.
Bake 425 for 15 minutes
Reduce heat to 375.
Bake another 45-50 minutes
While the Pie is baking, read my post that goes along with this recipe