2 disks pie dough to fit 9 inch pie plate or puff pastry
1 cup blueberries
1 cup blackberries
1 cup raspberries
1 cup strawberries
1 cup chopped rhubarb
1 cup peeled and chopped granny smith apples
1 cup sugar or more depending on sweetness of berries
1/2 cup flour
1 tablespoon fresh lemon juice
Sanding sugar for top of crust
Preheat oven to 425 degrees.
Line a 9 inch pie plate with pie crust. Combine all fruit with sugar , flour and lemon juice. Place into line pie plate and top with crust either lattice top or full crust. Brush top crust lightly with cream and sprinkle with sanding sugar.
Place pie on foil covered baking sheet and bake in in oven for 15 minutes at 425 degrees and then reduce to 325 degrees and bake for another 30 minutes or until filling begin thicken and bubble and crust becomes golden. Let cool at least 45 minute or until firm.
Roll out the almond paste to fit the bottom of the lined pie plate. Place the disk of almond paste on the bottom of lined pie plate.
In a large bowl combine the remaining ingredients and toss well to combine. Pour into the line pie plate on top of almond paste.
Roll out remaining dough to top the pie. Top pie with top crust and pinch to seal edges. Make slits in top crust to allow steam to release during baking. Lightly brush the top crust with water and sprinkle with sugar.
Place pie in oven and bake for 15 minutes at 425 degrees. Reduce temperature after the first 15 minutes to 325 degrees. Bake until filling is bubbly and crust is golden.