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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This recipe gets compliments galore! I've given it to new neighbors or anyone who needed a pick-me-up. They all love it! Ingredients:
1-1/2 cups sugar |
3 tablespoons cornstarch |
2 tablespoons quick-cooking tapioca |
1 cup chopped peeled tart apples |
1 cup chopped fresh or frozen rhubarb |
1 cup each fresh or frozen raspberries, blueberries and sliced strawberries |
crust: |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup shortening |
1 egg |
1/4 cup cold water |
2 teaspoons white vinegar |
2 tablespoons half-and-half cream |
2 tablespoons coarse sugar |
Directions:
1. In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened.
2. Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust.
3. Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar.
4. Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack. Yield: 8 servings.
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