Five-Fruit Pie

This fruit is packing some heat! Well, fruit rather. Five fruits in this Five-Fruit Pie is sure to hit the sweet spot any day.

Photo by Helen (#1) C.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 1 1/2

    cups sugar

  • 3

    tablespoons cornstarch

  • 2

    tablespoons quick-cooking tapioca

  • 1

    cup chopped peeled tart apples

  • 1

    cup chopped fresh or frozen rhubarb

  • 1

    cup each fresh or frozen raspberries, blueberries and sliced strawberries

  • CRUST:

  • 2

    cups all-purpose flour

  • 1/2

    teaspoon salt

  • 1/2

    cup shortening

  • 1

    egg

  • 1/4

    cup cold water

  • 2

    teaspoons white vinegar

  • 2

    tablespoons half-and-half cream

  • 2

    tablespoons coarse sugar

Directions

In large bowl, combine 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 egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one portion is slightly larger than other. On lightly floured surface, roll out larger portion to fit 9-inch 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 lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar. Bake at 375°F for 45 to 55 minutes or until crust is golden brown and filling is bubbly. Cool completely on wire rack. Note: If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in colander, but do not press liquid out.

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