Orchard Medley Pie

Print

Ingredients

  • 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.

    eNewsletter

    Get our Top Stories in Your Inbox

    Recent Stories