Triple Fruit Pie - cooking recipe

Ingredients
    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
    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.

Leave a comment