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Five-Fruit Pie

This recipe gets compliments galore! I've given these fruit pies 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

Ingredients

  • 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

Directions

  • 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.
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.
Nutrition Facts
1 piece: 434 calories, 13g fat (3g saturated fat), 26mg cholesterol, 158mg sodium, 75g carbohydrate (43g sugars, 3g fiber), 5g protein.

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Reviews

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Average Rating:
  • Julianne
    Feb 15, 2020

    Great recipe! Made this today in a 10 inch pie plate using a frozen, pre-made crust and a total of 7 cups of fruit. (3c fresh strawberries, 1.5c fresh blueberries, 1.5c diced tart apples, and 1c frozen cherries (thawed

  • Patrisha11
    Jun 27, 2018

    My husband and I made this pie together. We had two cups of sliced strawberries, 2 cups of rhubarb and 1 cup of blueberries in the refrigerator so we substituted that for the 5 fruits specified in the recipe. We also used a double frozen pie shell that we had in the freezer. We basted the top crust with the half and half cream that was described in the recipe. Our pie was a hit and would make it again with the fruits we used or a combination of others.

  • robbrd
    May 30, 2018

    I used all fresh fruit and measured accurately and found the pie to have a little more liquid than I would have liked but it wasn't soupy. The tapioca and cornstarch thickened it enough. I may add a titch more tapioca next time. The crust was easy and good. My husband dubbed it the "perfect pie" before it was in the oven. :) Nice change from the usual pies. Everyone seemed to enjoy and it is deemed a keeper in our house.

  • AuntElaineTheCatLady
    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.

  • mapete8
    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.

  • jnalicat
    Apr 30, 2013

    No comment left

  • Diane1969
    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.

  • geeclark
    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.

  • VickyRose1974
    Aug 7, 2012

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

  • RBenner
    Jun 21, 2012

    Definitely a "keeper"!! Forgot to say that I made it as a strawberry pie using about 5 cups of strawberries. It was great!