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Triple Fruit Pie

Rated as 4.5 out of 5 Stars

"The first time you make this colorful pie, your family will beg for seconds. Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before using."
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Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.


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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!!

We enjoyed this very much, had a nice sweet-tart flavor. Strangely, I noticed the flavor of the raspberries and couldn't really taste the other fruits. Next time, I would add a little more of ...