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Four-Fruit Pie

Four-Fruit Pie
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.
6-8 ServingsPrep: 30 min. Bake: 50 min. + cooling

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
© Taste of Home 2013

2 of 2

Four-Fruit Pie (continued)

Directions (continued)

  • 375° for 50-55 minutes or until crust is golden brown and
  • filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
Nutrition 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.
© Taste of Home 2013