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Post by Granny Smith on Mar 22, 2008 12:42:34 GMT -5
TRIPLE FRUIT PIE contributed by riverwalk
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 pastry shell, for double-crust pie (9 inches)
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. May use frozen fruit
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