2 large cooking apples, peeled and chopped
1 c. chopped fresh rhubarb
1 c. fresh raspberries
1 c. fresh blueberries
1 c. fresh strawberries halved
1 c. sugar
1/2 c. all purpose flour
1 tbsp. fresh lemon juice
1 15 oz. package refrigerated piecrusts or homemade crust

Combine first 8 ingredients in a large bowl, stirring gently. Fit 1 pie crust in a 9 inch pie plate according to directions; spoon fruit mixture into crust. Roll remaining crust to press out fold lines. Cut into 1/2 inch strips and arrange in a lattice design over filling; fold edges under and crimp; place pie on baking sheet.

Bake at 400°F for 25 minutes; reduce heat to 350°F.

Bake 25 minutes more shielding edges with foil to prevent excessive browning, if necessary.

Yield 1 9 inch pie.