Five Fruit Pie

Taste of Home: Aug, Sept. 2010

Five Fruit Pie
Five Fruit Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/2 cups sugar

  • 3 Tbsp. cornstarch

  • 2 Tbsp. quick-cooking tapioca

  • 1 cup chopped fresh or frozen rhubarb

  • 1 cup chopped peeled tart apples

  • 1 cup each fresh or frozen raspberries, blueberries, and sliced strawberries

  • Crust:

  • 2 cups flour

  • 1/2 tsp. salt

  • 1/2 cup shortening

  • 1 egg

  • 1/4 cup cold water

  • 2 tsp. white vinegar

  • 2 Tbsp. half and half cream

  • 2 Tbsp. coarse sugar

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" pie plate. Transfer pastry to pie plate; trim pastry even with edge. Spoon fruit mixture into crust. make a lattice crust. Trim, seal and flute edges. Cut slits in pastry. 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 completly on wire rack.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: