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.