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My goal is to create pies as good as my mother's. I came up with this recipe to use up fruit in my freezer. The first time I made it, my family begged for seconds. If I continue making pies this good, maybe someday our two daughters will be striving to imitate mine! -Jeanne Freybler, Grand Rapids, Michigan
This recipe is:
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Nutritional Facts 1 serving (1 slice) equals 410 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 275 mg sodium, 69 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Triple Fruit Pie in Taste of Home June/July 1998, p25
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Reviewed on Jun. 05, 2011 by Margielou_wa
C hrisBoyce, you need to buy a box of Minute Tapioca. Kraft is one brand..The box is about twice the size of a pudding box. Many fruit pie recipes call for tapioca, and it's not the pudding. It's a thickening agent. Margie-Lou
Reviewed on Jun. 05, 2011 by bhosley
An excellent pie. Used fresh rhubarb and frozen berries. This will become a spring tradition.
Reviewed on May. 30, 2011 by hendia1
One of the best pies I have ever eaten. I was not a rhubarb eater until I visited my sister-in-law's and she served me this pie. I asked for the recipe and now make it every year during rhubarb season.
Reviewed on Aug. 23, 2010 by chrisboyce
This recipe was wonderful it tasted great. However I am not sure if I did something wrong because my pie didn't settle it was really runny. I was confused on the tapioca. I just purchased the Cook and Serve Jello Tapioca and made it and then added 1/4 c. of the tapioca to the mix. Was this correct or what was the correct way? More specific instructions would have been helpful. Over all though runny or not it was delicious!
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