Prep 15 mins
Cook 1 hr
This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.
- 473.18 ml apples, chopped peeled
- 236.59 ml rhubarb, chopped
- 236.59 ml strawberry, sliced
- 236.59 ml blueberries
- 236.59 ml raspberries
- 236.59-354.88 ml sugar
- 118.29 ml all-purpose flour
- 14.79 ml tapioca
- 591.47 ml flour
- 4.92 ml salt
- 236.59 ml shortening
- 1 egg, lightly beaten
- In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
- In another bowl combine the flour and salt, cut in shortening until crumbly.
- Place egg in measuring cup and add enough milk to measure 2/3 cup.
- Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
- Divide into 3 portions and freeze one for another day.
- Roll out remaining 2 portions and place 1 in bottom of pie plate.
- Add fruit mixture and cover with top crust.
- Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
- Brush with cream and sprinkle with sugar.
- Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
- Cool on wire rack. Delicious served with ice cream.