Triple Fruit Pie
Originally published in Taste of Home, this recipe uses frozen fruit and creates a delicious pie that's sure to be a family favorite.
Originally published in Taste of Home, this recipe uses frozen fruit and creates a delicious pie that's sure to be a family favorite.
- Carbohydrate 50.8615574797444 g
- Cholesterol 0 mg
- Fat 0.20502737180434 g
- Fiber 0.648916650247272 g
- Protein 0.169344615556526 g
- Saturated Fat 0.140356025643393 g
- Serving Size 1 1 Recipe (246g)
- Sodium 69765.3173992349 mg
- Sugar 50.2126408294972 g
- Trans Fat 0.0406608717981856 g
- Calories 211 calories
Step-by-step
- In a large bowl, combine fruits and almond 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-inch 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° for 20 minutes.
- Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Triple Fruit Pie: A Taste of Home
As a busy mom, finding time to bake can feel like a Herculean task. But sometimes, the simple act of creating something delicious from scratch is exactly the reward I need. This Triple Fruit Pie recipe, originally from Taste of Home magazine, has become a cherished staple in our family. It’s not just about the sweet, juicy burst of blueberries, raspberries, and rhubarb; it’s about the memories created around the table.
The original recipe, passed down from Jeanne Freybler of Grand Rapids, Michigan, speaks to the heart of home baking. Jeanne, striving to match her mother’s legendary pie-making skills, crafted this recipe to make use of frozen fruit. That resourceful approach perfectly captures the spirit of a busy homemaker, always looking for ways to make the most of what we have.
What truly sets this pie apart is its simplicity. The process is straightforward, even for novice bakers. The combination of tart rhubarb, sweet raspberries, and slightly tangy blueberries creates a beautiful balance of flavors. The tapioca adds a delightful texture, thickening the filling without making it overly gummy. The lattice crust is a stunning presentation, but even a simple top crust would work wonderfully.
Beyond the delicious taste, this pie embodies the essence of family. The story behind the recipe – a daughter striving to match her mother’s baking prowess – resonates deeply with my own experiences. The memory of gathering around the table, sharing slices of warm pie, laughter echoing through the kitchen, is what truly makes this dessert special. This is more than just a recipe; it's a legacy, a story passed down through generations, a testament to the power of simple ingredients and loving hands.
It's a testament to the fact that even the simplest things in life, like a homemade pie, can bring immense joy. The aroma filling the kitchen as it bakes, the golden-brown crust, the perfect balance of sweet and tart—it all contributes to an experience that transcends the mere act of eating. This pie isn't just dessert; it's a slice of home, a taste of love, and a reminder of the precious moments shared with family and friends.
I often find myself reflecting on the women who came before me, the homemakers who perfected the art of transforming simple ingredients into culinary masterpieces. This pie is my homage to them, a continuation of a tradition that brings people together, generation after generation. It's a reminder that even in our busy lives, we can always find time for the simple pleasures that nourish not only our bodies, but also our souls.
So, the next time you’re looking for a dessert that’s both delicious and meaningful, give this Triple Fruit Pie a try. It’s a recipe that’s more than just ingredients and instructions; it’s a journey back to simpler times, a celebration of family, and a delicious taste of home.
