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Original recipe yields 6 servings
- In a large bowl, combine fruits and 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-in, 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 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.
- © 2002 Reiman Media Group, Inc.
ReviewsRead all reviews 2
Very good pie. Unique and yummy, I love rhubarb so I would have added more and left out more blueberries, but we all enjoyed at my house!!