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Five-Fruit Pie

Total Time

Prep: 40 min. Bake: 45 min. + cooling

Makes

8 servings

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
Five-Fruit Pie Recipe photo by Taste of Home

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

  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.
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.
Editor's Note
If using frozen rhubarb, measure rhubarb 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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