Five-Fruit Pie Recipe

Taste of Home

Ingredients

• 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

• 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.