TRIPLE FRUIT PIE

Triple Fruit Pie image

Provided by internetnut

Categories Pie

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/4 cups fresh blueberries
1 1/4 cups fresh raspberries
1 1/4 cups chopped rhubarb
1/2 teaspoon almond extract
1 1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon lemon juice
1 (9 inch) pastry for double-crust pie

Steps:

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.
NOTE: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using.

Nutrition Facts : Calories 560, Fat 21.1, SaturatedFat 5.2, Sodium 481.4, Carbohydrate 90.4, Fiber 3.9, Sugar 54.1, Protein 4.6