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
- 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
- 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.
Originally published as Triple Fruit Pie in Taste of Home June/July 1998, p25
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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