Rhubarb Peach and Raspberry Pie

Last summer was a bad year for growing anything.
It rained almost every day and nothing got ripe.
But when they do I make this fresh fruit pie.

Ingredients:
1 generous cup of fresh peaches, peeled
2 cups of diced rhubarb
1 cup fresh red raspberries
1 cup sugar
1 teaspoon instant tapioca
1 teaspoon vanilla extract
2 tablespoons butter
Pastry for a 9" double crust pie.

Directions:
Preheat the oven to 325 degrees.
Combine the peaches, rhubarb,
tapioca, vanilla and sugar.
Fill one pastry with the mixture.
Dot with butter.
Add the pastry top and seal the edges.
Make slits in the top crust.
Sprinkle the crust with a little sugar.
Bake 45 to 50 minutes until the top is golden brown.