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Five-Fruit Pie

 Five-Fruit Pie
This recipe gets compliments galore! I've given it to new neighbors or anyone who needed a pick-me-up. They all love it! —Jean Ross, Oil City, Pennsylvania
8 ServingsPrep: 40 min. Bake: 45 min. + cooling


  • 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
  • CRUST:
  • 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

2 of 2

Five-Fruit Pie (continued)

Directions (continued)

  • 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.
Editor’s Note: If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts: 1 piece equals 434 calories, 13 g fat (3 g saturated fat), 26 mg cholesterol, 158 mg sodium, 75 g carbohydrate, 3 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.