Spring Fruit Pie
A vibrant spring fruit pie combining fresh strawberries, pineapple, and rhubarb, sweetened with sugar and orange rind, topped with lattice crust for a delightful treat.
Ingredients
Instructions
- Mix the fruit, sugar, grated orange rind, and tapioca and let stand while preparing the pastry for a two-crust pie.
- Once the fruit mixture is ready, fill the pie crust with the mixture.
- Arrange strips of pastry across the top of the pie to create a lattice pattern.
- Bake in a 450°F oven for 45 to 50 minutes until golden brown and bubbly.
Tips & Substitutions
To enhance the flavor of your Spring Fruit Pie, consider adding a pinch of cinnamon or nutmeg to the fruit mixture. If you don't have tapioca, cornstarch can be used as a substitute to thicken the filling. Make sure to let the pie cool completely before slicing to prevent the filling from running. For a vegan version, use a plant-based pie crust.
Serving Suggestions
Serve the Spring Fruit Pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It also pairs beautifully with Sweet Peas as a refreshing side dish for a spring-themed meal. Consider garnishing with fresh mint leaves to elevate the presentation.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or warm the whole pie in a 350°F oven for 10-15 minutes until heated through. This will keep the crust crisp and the filling bubbly.
Nutrition & Diet Analysis (per serving)
Each serving of Spring Fruit Pie contains roughly 173 calories, with 2g protein, 44g carbohydrates, and 0g fat. It is an excellent source of vitamin C (66% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh for this pie?
While fresh fruit yields the best flavor and texture, you can use frozen fruit in a pinch. Just be sure to thaw and drain any excess liquid before mixing it with the other ingredients. This helps prevent a soggy pie crust.
What can I do if my pie crust is too dry?
If your pie crust is too dry and crumbly, try adding a tablespoon of cold water to the dough, mixing until just combined. Alternatively, if you have a little extra butter, incorporate that for added moisture. Avoid overworking the dough to maintain a tender crust.
How do I know when the pie is done baking?
Your Spring Fruit Pie is done when the crust is golden brown and the filling is bubbling through the lattice top. If you're unsure, gently insert a knife into the filling; it should come out hot and steamy. Keep an eye on the crust to avoid burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).