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Triple Fruit Pie

Total Time

Prep: 15 min. Bake: 50 min.


6-8 servings

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


  1. 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.
  2. 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.
  3. 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.
Editor's Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.

Nutrition Facts

1 slice: 410 calories, 14g fat (6g saturated fat), 10mg cholesterol, 275mg sodium, 69g carbohydrate (36g sugars, 2g fiber), 3g protein.

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