 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
I have not tried this recipe. I got it from Family Time Daily Dish. Berries and rhubarb are plentiful and inexpensive. 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.
|
|