I fell in love with the following pie recipe, and plan to make it over and over. In mid April we made a fast trip to Colorado for a family funeral. On the way, we stopped at my favorite coffee shop, Bongo Billy’s, in Buena Vista, Colorado. While ordering coffee for everyone I noticed, under a glass dome, a berry pie. My appetite is always present when we are on the road so nothing would do but I had to try the pie. To appease my guilt, my husband, cousin, and I shared two pieces. It was wonderful, a fantastic mix of raspberries, blueberries, blackberries, rhubarb, and apples. Soon after returning home, while standing in line at Walt-mart, I picked up a little cook book on pies by Pillsbury. Sure enough there it was, Orchard Medley Pie. I could smell and taste it all over again right there in Walt-mart. This is a very easy pie to make that is bursting with flavor, not too sweet, not too tart. If fresh berries are not available frozen work very well, but the berries do cook down and don’t hold their shape.
3/4 cups of each; blueberries, red raspberries, blackberries, and rhubarb 1 1/2 cups diced apple 1 cup of sugar 3 tablespoons of tapioca 1 tablespoon lemon juice Your favorite pie crust for a 9″ pie
Preheat oven to 400 degrees. If not using a convection oven place rack on lowest level.
Prepare crust, and assemble pie. Cook 45-50 minutes or until juices are bubbling in the middle of the pie and the crust is golden brown. Allow the pie to cool for at least two hours. Serve alone or with a big scoop of vanilla ice cream.