Rhubarb-Raspberry-Apple Pie

1. In a medium bowl stir together the 2 cups all-purpose flour and salt. Using a pastry blender or two knives, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened. Divide dough in half. Form each half into a ball.

2. On a lightly floured surface, roll half of the pastry into a 12-inch circle. Line a 9-inch pie plate with pastry. Trim pastry 1/2 inch beyond edge of pie plate. Fold under extra pastry. Line pastry with double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on a wire rack. On a lightly floured surface, roll remaining pastry into a 12-inch circle. Using a 2- to 3-inch cutter, cut pastry into desired shapes. Cover cutouts loosely; set aside.

3. Meanwhile, in a large saucepan stir together the sugar, cornstarch, and 2 tablespoons flour. Stir in rhubarb, raspberries, and apple. Cook over low heat, stirring frequently, until fruit begins to juice out. Increase heat to medium. Cook and stir over medium heat until thickened and bubbly. Transfer to the baked pie shell. Brush edge of pie with milk. Place pastry cutouts over fruit filling and around the edge of the pie. Brush pastry cutouts with milk and, if desired, sprinkle with sugar. Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown. Cool on a wire rack. Makes 8 servings.