FIVE-FRUIT PIE RECIPE - (5/5)

Five-Fruit Pie Recipe - (5/5) image

Provided by carvalhohm

Number Of Ingredients 15

CRUST:
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
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 large bowl, combine 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 egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one portion is slightly larger than other. On lightly floured surface, roll out larger portion to fit 9-inch 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 lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar. Bake at 375°F for 45 to 55 minutes or until crust is golden brown and filling is bubbly. Cool completely on wire rack. Note: If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in colander, but do not press liquid out.