Triple Fruit Pie

I’ve had this recipe for over 12 years.  I love it.  It came from a Taste of Home magazine from Jeanne Freybler of Michigan.

1 1/4 cups each fresh blueberries, raspberries and chopped rhubarb (frozen works, too–just thaw & drain first)

1/2 tsp almond extract

1 1/4 cups sugar

1/4 cup quick-cooking tapioca

1/4 tsp ground nutmeg

1/4 tsp salt

1 Tbls lemon juice

Pastry for double-crust pie (9″)

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″ pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into crust. Roll out remaining pastry; make a lattice crust. (Tip: wider strips make a lattice crust easier. For a reminder on how to make a lattice crust, click here.) Seal and flute edges. Bake at 400 for 20 minutes. Reduce heat to 350; bake 30 minutes longer or until crust is golden brown and the filling is bubbly.

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Filed under Dessert, Pie

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