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Five-Fruit Pie Recipe

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"This recipe gets compliments galore! I've given it to new neighbors or anyone who needed a pick-me-up. They all love it!" Jean Ross, Oil City, Pennsylvania

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Five-Fruit Pie Recipe

Prep: 40 min. Bake: 45 min. + cooling

Yield: 8 Servings

40 45 85

Ingredients

1-1/2 cups sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1 cup chopped peeled tart apples
1 cup chopped fresh or frozen rhubarb
1 cup each fresh or frozen raspberries, blueberries and sliced strawberries
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 egg
1/4 cup cold water
2 teaspoons white vinegar
2 tablespoons half-and-half cream
2 tablespoons coarse sugar

Directions

In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened.
Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry even with edge. Spoon fruit mixture into crust.
Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar.
Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack. Yield: 8 servings.

Editor’s Note: If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece equals 434 calories, 13 g fat (3 g saturated fat), 26 mg cholesterol, 158 mg sodium, 75 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Five-Fruit Pie in Taste of Home August/September 2010, p68

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Five-Fruit Pie (7)

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Reviewed on Jul. 03, 2011 by csteve04

I have made this multiple time and every time I get requests for the recipe. Sometimes I subsitute 1 cup of baking Splenda along with 1/2 cup sugar to replace the 1 1/2 cups sugar to lighten it up a little.

Reviewed on Feb. 22, 2011 by cherylthebaker

Probably the best fruit pie I have ever eaten. I have 10 inch pottery pie pans, so the first time I made this I thought it was a little shallow, so I increased the amount of each fruit by 1/4 cup. Also increased the sugar by 1/4 cup. Perfect. For a regular pie pan, the 1 cup each would be fine. I have made this 3 times & everyone who has tasted it said it was wonderful.

Reviewed on Nov. 24, 2010 by scammuso

This pie is the hit of every gathering!

Reviewed on Oct. 05, 2010 by SaraMarx

This was perfect---just like Fruits of the Forest Pie I have bought frozen at the grocery store in the past---only better. I used blackberries in place of the blueberries and it was delicious!

Reviewed on Sep. 03, 2010 by char char

Exceptional flavor down to the last crumb. Those who have shared it thought it was the best ever! Always a hit with a request to make it again. I've done so several times. The crust far exceeded my traditional recipe.

Reviewed on Aug. 30, 2010 by Catherine M

I made two of these for my dad's birthday. There was a huge cake, but everyone fought over this pie--it's just wonderful!

Reviewed on Aug. 09, 2010 by rayaboo2

This was my first attempt at baking a pie and it was wonderful!! So delicious and everyone raved about it for weeks! I will definitely be sharing this recipe and making it again and again and again :)