Rhubarb-Cherry-Raspberry Crumb Pie

Fabulous pie! The flavours of the 3 fruits melded beautifully and the crumble topping was crisp and golden, providing great texture.

In my part of the world, local raspberries and cherries are available long after the rhubarb is finished so I used frozen rhubarb. The amount of sugar and thickeners called for seemed excessive but were necessary in the end. The filling was nicely tart and sweet with fresh fruit flavour and was soft but not runny when completely cooled.

The pie was baked in this Flaky Pie Pastry.