 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
My goal is to create pies as good as my mother's. I came up with this recipe to use up fruit in my freezer. The first time I made it, my family begged for seconds. If I continue making pies this good, maybe someday our two daughters will be striving to imitate mine! -Jeanne Freybler, Grand Rapids, Michigan Ingredients:
1-1/4 cups each fresh blueberries, raspberries and 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 |
pastry for double-crust pie (9 inches) |
1 tablespoon lemon juice |
Directions:
1. 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.
2. 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.
3. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly. Yield: 6-8 servings.
|
|