Apple Berry Rhubarb Pie

2 cups fresh rhubarb, sliced*
1 cup fresh strawberries, sliced*

1 cup fresh blueberries*

1 cup baking apples, chopped

                *if frozen, thaw and drain juices

1 cup sugar

3 T cornstarch

1 tsp orange zest

2 refrigerated pie crusts (thawed to box instructions)

Preheat oven to 425

In a bowl, combine berries, apples and rhubarb. Sprinkle with sugar, cornstarch and zest. Stir to combine. Line a 9” glass pie dish with one of the crusts, pressing gently to the bottom and up the sides. Trim edges. Pour filling into the crust. Top with the 2^nd crust - if using the whole crust, poke holes to steam, or top with a lattice crust. Trim edges and pinch to seal the top and bottom crusts. Place in the oven and set the timer for 20 minutes. After 20 minutes, cover the crust edge with a pie crust shield or aluminum foil to prevent burning. Continue baking for another 20 to 25 minutes. Filling should be bubbling and crust a golden brown.  Let cool 20 to 30 minutes before serving.