FIVE-FRUIT PIE RECIPE

Five-Fruit Pie Recipe image

Provided by @MakeItYours

Number Of Ingredients 16

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Ingredients
1-1/2 cups sugar
3 tablespoons cornstarch
2 tablespoons 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
CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 egg
1/4 cup cold water
2 teaspoons white vinegar
2 tablespoons half-and-half cream
2 tablespoons coarse sugar

Steps:

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-in. pie plate. Transfer pastry to pie plate; trim pastry even with edge. Spoon fruit mixture into crust.
Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. 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 completely on a wire rack. Yield: 8 servings. Editor's Note: If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.