Orchard Medley Pie


  • 1 1/2 cups diced apples
  • 3/4 cup red raspberries
  • 3/4 cup blackberries
  • 3/4 cup blueberries
  • 3/4 cup chopped rhubarb
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1 1/2 tablespoons butter or margarine
  • Directions

    Heat oven to 400°F. In large bowl, stir together fruits, sugar, tapioca and lemon juice. Let stand 15 minutes, stirring occasionally.
    Place 1 crust in ungreased 9-inch pie plate as directed on box; trim crust along pie plate edge. Spoon fruit mixture into pie crust; dot with butter. Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut slits in top crust. Bake 45 minutes. Cool 1 hour before serving.
    This was the winning pie from the national Pillsbury® Refrigerated Pie Crust Championship in 2005. This recipe was submitted by Paul McDade of Middletown Ohio, first place winner of the Ohio State Fair.


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