Five-Fruit Pie Recipe

Searching for a fresh fruit pie recipe? This sweet, fruit-filled dessert will get you compliments galore!

Five-Fruit Pie RecipeTaste of Home

[quicklook-recipe prep_time=”40 min” cook_time=”45 min” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]


  • 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



[ingredients-list title=”To make the crust” serving_size=””]
[ingredients-left]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


[step-list-wrapper title=”How to make it” time=”1 hour, 25 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]


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Originally Published in Reader's Digest