Triple Fruit Pie - cooking recipe
Ingredients
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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
Preparation
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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.
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