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Triple Fruit Pie

Triple Fruit Pie
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
6-8 ServingsPrep: 15 min. Bake: 50 min.

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.
Nutrition Facts: 1 serving (1 slice) equals 410 calories,
© Taste of Home 2013

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Triple Fruit Pie (continued)

Nutrition Facts: 14 g fat (6 g saturated fat), 10 mg cholesterol, 275 mg sodium, 69 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013