Five-Fruit Pie Recipe

Five-Fruit Pie RecipeTaste of Home

Quick look

  • prep 40 min    cook 45 min
  • serves 8


  • 1 1/2 cups sugar
  • 3 Tbsp. cornstarch
  • 2 Tbsp. 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

To make the crust

2 cups all-purpose 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

    How to make it  1 hour, 25 minutes

  • 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.

  • 2

    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-in. pie plate. Transfer pastry to pie plate; trim pastry even with edge. Spoon fruit mixture into crust.

  • 3

    Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Cut slits in pastry. Brush with cream; sprinkle with coarse sugar.

  • 4

    Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack. If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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