- 1-1/2 cups sugar
- 3 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- 1 cup chopped peeled tart apples
- 1 cup chopped fresh or frozen rhubarb
- 1 cup each fresh or frozen raspberries, blueberries and sliced strawberries
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 egg
- 1/4 cup cold water
- 2 teaspoons white vinegar
- 2 tablespoons half-and-half cream
- 2 tablespoons coarse sugar
- In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened.
- Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust.
- Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar.
- Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Five-Fruit Pie
"I made this pie with a premade pie crust and used egg whites to brush the top. I had a larger pie pan, so I doubled the pie crust as well as the fruit. Since some of the fruit was frozen and some was fresh, I drained off the frozen and added extra cornstarch and tapioca. Family loved this recipe, and requested I make it again."
"I made this pie just as directed in the recipe. It was wonderful, everyone loved it. I will for sure make it again."
"I've been making this pie for over 40 years only our family calls it "fruit of the forest" and gets all sorts of compliments. You can also substitute your favorite fruits for the one's used in this recipe. I've used pears, peaches, blackberries, in combination with these in this recipe."
"Definitely a "keeper"!! Forgot to say that I made it as a strawberry pie using about 5 cups of strawberries. It was great!"
"Definitely a "keeper"!!"
"I have made this multiple time and every time I get requests for the recipe. Sometimes I subsitute 1 cup of baking Splenda along with 1/2 cup sugar to replace the 1 1/2 cups sugar to lighten it up a little."
"Probably the best fruit pie I have ever eaten. I have 10 inch pottery pie pans, so the first time I made this I thought it was a little shallow, so I increased the amount of each fruit by 1/4 cup. Also increased the sugar by 1/4 cup. Perfect. For a regular pie pan, the 1 cup each would be fine. I have made this 3 times & everyone who has tasted it said it was wonderful."
"This pie is the hit of every gathering!"