Five-Fruit Pie Recipe
Five-Fruit Pie Recipe photo by Taste of Home

Five-Fruit Pie Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling
MAKES: 8 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Five-Fruit Pie in Taste of Home August/September 2010, p68

Sweet White Wine

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

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Reviewed Nov. 28, 2013

"My husband and I Love Love Love this pie. It is our all time favorite from now on. I am not a good pie maker and this one came out perfect. Really delicious."

Reviewed Jun. 2, 2013

"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."

Reviewed Sep. 8, 2012

"I made this pie just as directed in the recipe. It was wonderful, everyone loved it. I will for sure make it again."

Reviewed Aug. 9, 2012

"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."

Reviewed Aug. 7, 2012

"I used a premade crust, but my family loved this pie. Even the "non" pie eaters liked it!"

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