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Four-Fruit Pie

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Submitted by sylvimb

Four-fruit pie with rhubarb, apple, blueberries, and raspberries in a double-crust shell. A tart-sweet summer pie that showcases the season’s best.

YIELD

1 pie

PREP

20 min

COOK

1 hrs

READY

2 hrs

This double-crust fruit pie combines four fruits that have no business tasting this good together: rhubarb, apple, blueberries, and raspberries. The rhubarb brings tart backbone, the apple adds body and structure, and the berries contribute sweetness and deep color.

Letting the fruit mixture stand for 30 minutes after tossing with sugar and flour is critical. The sugar draws out juices from the fruit, and the flour begins absorbing those juices before baking. Skip this step and you get a watery filling that runs out the moment you cut into it.

Dotting butter over the filling before the top crust goes on adds richness to the fruit juices as they bubble. Cut slits in the top crust to let steam escape. Without vents, steam pressure builds and can crack the crust or make the bottom soggy.

Pro Tips

  • Use firm, tart rhubarb stalks and slice them thin. Thick pieces hold their shape too well and create chewy pockets.
  • A teaspoon of lemon juice sounds small but it brightens the entire filling and keeps the colors vivid during baking.
  • Place a baking sheet on the rack below the pie. Four fruits mean a lot of juice, and overflow will smoke on the oven floor.

Variations

  • Crumb topping: Skip the top crust and use a streusel of butter, brown sugar, oats, and flour for a crunchier, more rustic finish.
  • Strawberry swap: Replace the raspberries with strawberries when they’re in peak season.

Ingredients

1 237
CUP ML RHUBARB
sliced *
1 237
CUP ML APPLES
chopped, peeled *
1 237
CUP ML BLUEBERRIES
1 237
CUP ML RASPBERRIES
1 5
TEASPOON ML LEMON JUICE
¾ 177
CUP ML SUGAR
¼ 59
1
X PIE SHELL (9 INCH)
to taste
2 30
TABLESPOONS ML BUTTER
or margarine
1
X SUGAR
to taste *

Directions

In a large bowl, gently toss rhubarb, apple, berries and lemon juice.

Combine sugar and flour; stir into the fruit and let stand for 30 min.

Line a pie plate with bottom crust.

Add filling, dot with butter.

Roll out remaining pastry to fit top of pie; cut slits in top.

Place over filling.

Seal and flute edges.

Bake at 400℉ (200℃). for 50 to 60 minutes or until crust is golden brown and filling is bubbly.

Sprinkle with sugar if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 422 35% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 245mg 10%
Total Carbohydrate 23g 23%
Dietary Fiber 3g 14%
Sugars g
Protein 6g
Vitamin A 4% Vitamin C 20%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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