Triple Fruit Pie

I have not tried this recipe. I got it from Family Time Daily Dish. It's a Taste Of Home recipe. Berries and rhubarb are plentiful and inexpensive.

• Ready In: 35 mins
• Serves: 6-8

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.