Total TimePrep: 40 min. Bake: 45 min. + cooling
- 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
- 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
- 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 NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 piece: 434 calories, 13g fat (3g saturated fat), 26mg cholesterol, 158mg sodium, 75g carbohydrate (43g sugars, 3g fiber), 5g protein.
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.
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.
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.
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.
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.
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.
Aug 7, 2012
I used a premade crust, but my family loved this pie. Even the "non" pie eaters liked it!
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!
Jun 21, 2012
Definitely a "keeper"!!
Jul 3, 2011
I have made this multiple time and every time I get requests for the recipe. Sometimes I subsitute 1 cup of baking Splenda along with 1/2 cup sugar to replace the 1 1/2 cups sugar to lighten it up a little.
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