Five-Fruit Pie
TOTAL TIME: Prep: 40 min. Bake: 45 min. + cooling
YIELD: 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
Ingredients
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1-1/2 cups sugar
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3 tablespoons cornstarch
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2 tablespoons quick-cooking tapioca
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1 cup chopped peeled tart apples
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1 cup chopped fresh or frozen rhubarb
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1 cup each fresh or frozen raspberries, blueberries and sliced strawberries
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CRUST:
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2 cups all-purpose flour
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1/2 teaspoon salt
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1/2 cup shortening
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1 egg
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1/4 cup cold water
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2 teaspoons white vinegar
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2 tablespoons half-and-half cream
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2 tablespoons coarse sugar
Directions
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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.
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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.
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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.
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4.
Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.
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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