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Triple Fruit Pie Recipe

Triple Fruit Pie Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD:6-8 servings


  • 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. Yield: 6-8 servings.

Recipe Note

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

Nutritional Facts

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

Reviews for Triple Fruit Pie

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Margielou_wa User ID: 56764 46764
Reviewed Jun. 5, 2011

"C hrisBoyce, you need to buy a box of Minute Tapioca.  Kraft is one brand..The box is about twice the size of a pudding box.  Many fruit pie recipes call for tapioca, and it's not the pudding.  It's a thickening agent.  Margie-Lou"

bhosley User ID: 4946756 61147
Reviewed Jun. 5, 2011

"An excellent pie. Used fresh rhubarb and frozen berries. This will become a spring tradition."

hendia1 User ID: 4106423 47405
Reviewed May. 30, 2011

"One of the best pies I have ever eaten. I was not a rhubarb eater until I visited my sister-in-law's and she served me this pie. I asked for the recipe and now make it every year during rhubarb season."

chrisboyce User ID: 5344617 22626
Reviewed Aug. 23, 2010

"This recipe was wonderful it tasted great. However I am not sure if I did something wrong because my pie didn't settle it was really runny. I was confused on the tapioca. I just purchased the Cook and Serve Jello Tapioca and made it and then added 1/4 c. of the tapioca to the mix. Was this correct or what was the correct way? More specific instructions would have been helpful. Over all though runny or not it was delicious!"

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