Four-Fruit Pie Recipe

Four-Fruit Pie Recipe photo by Taste of Home

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Your holiday guests will be sweet on slices of this fruit-filled pie! For a special touch, cut out fall shapes in the top pastry.

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Four-Fruit Pie Recipe

Prep: 30 min. Bake: 50 min. + cooling

Yield: 6-8 Servings

30 50 80

Ingredients

1 cup dried cranberries
1-1/2 cups boiling water
2 medium tart apples, peeled and sliced
1 medium peach, peeled and sliced or 1 cup frozen unsweetened sliced peaches
1 medium ripe pear, peeled and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon apple pie spice
1/2 teaspoon vanilla extract
3 tablespoons quick-cooking tapioca
1 package (15 ounces) refrigerated pie pastry
2 tablespoons butter, melted

Directions

Place the cranberries in a large bowl; cover with boiling water. Let stand for 5 minutes; drain well and set aside. In a large bowl, toss the apples, peach and pear with lemon juice. Stir in the sugars, apple pie spice and vanilla. Add tapioca; let stand for 15 minutes. Stir in the cranberries.
Line a 9-in. deep-dish pie plate with one sheet of pastry; trim even with edge of plate. Add filling. Unroll second sheet of pastry; cut slits in pastry.
Place over filling; seal and flute edges. Brush with butter. Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Nutritional Facts 1 slice equals 457 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 231 mg sodium, 77 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Four-Fruit Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p132