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FROM IOWA'S BEST B&Bs
IOWARecipes
This luscious pie is a staple at the Blue Belle Inn B&B and Teahouse in St. Ansgar, and can be made with either fresh or frozen berries and rhubarb.

Mucky Mouth Pie
There once was a naughty boy who sneaked a piece of a wild berry and apple pie his mother had made for a tea party from the icebox. When his mother discovered the piece was missing, she lined the children up and asked whomever was responsible to confess. The little boy did not speak up, but the wise mother could tell by the stains on the lips of the boy's "mucky mouth" that it was he who was guilty.

2 (9 inch) unbaked pie crusts (see Grandma Lightly's recipe below)
1 1/3 cups white sugar
1/3 cup all-purpose flour
1 cup fresh or frozen rhubarb, cut in 1" pieces
1 cup fresh or frozen raspberries
1 cup fresh or frozen blueberries or blackberries
2 cups thinly sliced apples
fresh mint, cut in tiny pieces

Stir sugar & flour together in large bowl. Use a little more flour if using frozen fruit. Add apples, raspberries, blue or blackberries, rhubarb & mint. Toss together, & turn into pie shell. Cover with pastry top. Trim & seal edges. Cut vents in top. Bake at 350° F for
approximately 45 min, until crust is golden brown & apple is cooked. Make a
glace of powdered sugar & milk. Drizzle over pie and let dry. Garnish with fresh
mint and fresh raspberries. Makes 1 - 9"  pie. 

Grandma Lightly's Pie Crust
4 c. flour
2 c. shortening
1 tsp. salt
1 beaten egg
3/4 c. milk or water
1 tsp. vinegar
1 tsp. baking powder

Cut shortening into flour / salt mix in large bowl. In a small bowl, beat
egg; add liquid.  Add vinegar and baking powder.  Stir wet ingredients and
add to flour / salt / shortening mixture in large bowl.  Roll into 4 pie crusts or wrap tightly & refrigerate 2 weeks or freeze.

Want to try the cook's version? You can book a stay at the Blue Belle Inn B&B and Teahouse at their website: www.BlueBelleInn.com or by sending an e-mail to bluebelle@omnitelcom.com or sherrie@bluebelleinn.com .