Triple-Delicious Pie
Fresh berries and rhubarb fill this lattice-topped summer dessert.
Prep Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
servings
Ingredients
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1-1/2 cups sliced fresh or frozen rhubarb
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1 cup sugar
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3 tablespoons quick-cooking tapioca
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1-1/2 cups fresh blueberries
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1 cup sliced fresh strawberries
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1 tablespoon lemon juice
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1/2 teaspoon vanilla
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Dash ground mace or ground nutmeg
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1 recipe Pastry for Lattice-Top Pie (see recipe below)
Directions
1.
If using frozen rhubarb, thaw but do not drain. In a large bowl stir together sugar and tapioca. Add fruit, lemon juice, vanilla, and mace or nutmeg. Gently toss to coat fruit. Let mixture stand 15 minutes, stirring once. Meanwhile, preheat oven to 375 degree F. On a lightly floured surface roll out one ball of pastry to a 12-inch circle; carefully transfer pastry to a 9-inch pie plate. trim pastry to 1/2 inch beyond edge of pie plate. Transfer fruit mixture to pastry-lined pie plate.
2.
For lattice top, roll out remaining dough as above. Cut into 1/2-inch-wide strips. Weave strips on top of filling to make a lattice. Press ends of strips into rim of bottom crust. Fold bottom pastry over strips; seal and crimp edge. Cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is golden brown and juices are bubbly. Cool. Makes 8 servings.
Pastry for Lattice-Top Pie
Stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup shortening until pieces are the size of small peas. Using a total of 6 to 7 tablespoons cold water, sprinkle 1 tablespoon water over part of mixture. Toss with a fork. Push to side of bowl; repeat, until all is moistened. Divide in half; form each half into a ball.
Nutrition information
Calories 390, Total Fat 18 g, Saturated Fat 4 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 5 g, Cholesterol 0 mg, Sodium 137 mg, Carbohydrate 56 g, Total Sugar 27 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 27%, Calcium 3%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Double-Crust Jumble Berry Pie
You can make this pie with only one type of berry if you like, but I love to mix blueberries, raspberries, blackberries, and strawberries. I don't normally like cooked strawberries, but I find that using just a few in this mixture adds a nice floral-fruity lightness to the finished pie. Since all these berries are juicy, I like to use both tapioca and cornstarch to keep the texture of the filling somewhat firm and the juices contained around the fruit. You can use these same measurements for sliced or chunked stone fruit, such as peaches, nectarines, or plums.
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