Triple Fruit Pie

Name: Triple Fruit Pie
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

10 ingredients

9 steps

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

Directions

1

In a large bowl, combine fruits and extract; toss to coat.
2

In another bowl, combine sugar, tapioca, nutmeg and salt.
3

Add to fruit; stir gently.
4

Let stand for 15 minutes.
5

Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
6

Stir lemon juice into fruit mixture; spoon into the crust.
7

Roll out remaining pastry; make a lattice crust. Seal and flute edges.
8

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.
9

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