Triple Fruit Pie Recipe

By ldelmas

Ingredients

• 1-1/4 cups each fresh blueberries, raspberries and chopped rhubarb
• 1/2 teaspoon almond extract
• 1-1/4 cups sugar
• 1/4 cup quick-cooking tapioca
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Pastry for double-crust pie (9 inches)
• 1 tablespoon lemon juice

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly. Yield: 6-8 servings.

Editor's Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.