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.
- 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
- 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
Adapted from tasteofhome.com
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.