Three Fruit Pie
A vibrant three-fruit pie combining tart rhubarb, sweet blueberries, and strawberries, wrapped in flaky crust—perfect for fruit lovers and ideal for summer gatherings.
Ingredients
Instructions
- Preheat oven to 375°F.
- Combine chopped rhubarb, blueberries, and sliced strawberries in a bowl.
- Add sugar and tapioca to the fruit mixture.
- Toss to coat the fruit evenly.
- Stir in lemon juice and vanilla extract.
- Let the fruit mixture stand for 15 minutes, stirring once.
- Pour the filling into an unbaked double pie shell.
- Sprinkle a dash of nutmeg over the filling.
- Cover the pie with a lattice crust.
- Cover the rim of the pie shell with foil.
- Bake at 375°F for 25 minutes.
- Remove the foil and bake for an additional 25 minutes.
- Allow the pie to cool before serving.
Tips & Substitutions
To enhance the flavor, consider using fresh, seasonal fruit for the best results. You can substitute the tapioca with cornstarch if needed, but adjust the quantity accordingly as cornstarch is more potent. For a twist, add a pinch of cinnamon or allspice. If you have leftover fruit from making Sour Cherry Pineapple Salad, it can be incorporated into this pie for added flavor.
Serving Suggestions
This Three Fruit Pie is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Rachel Pafford'S Wassail for a festive touch. For a lighter option, serve it alongside a green salad or a fruit salad to balance the sweetness.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, you can microwave individual slices for about 30 seconds, but this may result in a softer crust.
Nutrition & Diet Analysis (per serving)
Each serving of Three Fruit Pie contains roughly 495 calories, with 7g protein, 85g carbohydrates, and 8g fat. It is an excellent source of vitamin C (46% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of protein and iron. It also contributes 8g 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?
Yes, you can use frozen fruit! Just be sure to thaw and drain excess moisture before adding it to the pie to prevent a soggy filling. The flavor will still be delicious, but fresh fruit often provides a better texture.
What can I use if I don't have tapioca?
If you don't have tapioca, cornstarch or arrowroot powder can be excellent substitutes. Use about half the amount of cornstarch compared to tapioca, as it's more concentrated. This will help thicken the fruit filling without altering the taste.
How do I know when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. You can check the filling by inserting a toothpick into the fruit; if it comes out clean, the pie is ready. Keep an eye on the crust to prevent over-browning.
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).