Triple Fruit Pie

Cooking Recipes Catalogue

The first time you make this colorful pie, your family will beg for seconds. Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.

INGREDIENTS (for 6 servings):


  • In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes.
  • Line a 9-in, pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
  • Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.

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