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Five Fruit Pie


Taste of Home: Aug, Sept. 2010

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  • Crust:
  • 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
  • 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


Servings 8


Step 1

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.


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