I serve these fresh-fruit tarts every July at my family's Independence Day celebration. Sometimes I substitute blackberries with blackberry jam, and I often add slivered almonds to the fillings. —Nicole Chatron, Tulsa, Oklahoma
Husband Don and I love pie, but we can't eat a who 9-inch pie by ourselves. So I make these easy tarts using rhubarb and fruit from our red raspberry bushes. Sometimes I substitute apples, peaches or our homegrown blueberries for the rhubarb.
This is such an easy pie to make, you will be able to prepare it in no time at all. It is even fancy enough to serve to guests and they will be so impressed!—Taste of Home Cooking School, Greendale, Wisconsin
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
The ingredients in this pie are abundant in this area of the country. Our valley is famous for its fields of berries as well as for rhubarb. I'm always delighted to share this favorite recipe of ours with rhubarb and berry lovers!
I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table!
In Richmond, British Columbia, Ruth Andersson piles fresh berries in a pastry crust, then dresses them up with an easy glaze and whipped cream. "It's the best fresh fruit pie I have ever tasted," she assures.