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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.

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Five-Fruit Pie 1 Picture


  • CRUST:
  • 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


Servings 8
Adapted from


Step 1

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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