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Triple Fruit Pie Recipe

Triple Fruit Pie Recipe photo by Taste of Home

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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

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Triple Fruit Pie Recipe

Prep: 15 min. Bake: 50 min.

Yield: 6-8 Servings

15 50 65

Ingredients

1-1/4 cups each fresh blueberries, raspberries and chopped rhubarb
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
1 tablespoon lemon juice

Directions

In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly. Yield: 6-8 servings.

Editor's Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.

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

Sweet White Wine

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

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Reviews for Triple Fruit Pie

Triple Fruit Pie

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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!