Five-Fruit Pie

By brider

Ingredients

• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• 2 tablespoons quick cooking tapioca
• 1 cup chopped peeled tart apples
• 1 cup chopped or frozen rhubarb
• 1 cup each fresh or frozen raspberries,blue berries and sliced strawberries
• Crust-
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 cup shorting
• 1 egg
• 1/4 cup cold water
• 2 teaspoons white vinegar
• 2 tablespoons half and half cream
• 2 tablespoons coarse sugar

Preparation

Step 1

Directions

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 even with edge. 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. Yield: 8 servings.

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.