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“This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9" pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
  2. CRUST:.
  3. In another bowl combine the flour and salt, cut in shortening until crumbly.
  4. Place egg in measuring cup and add enough milk to measure 2/3 cup.
  5. Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
  6. Divide into 3 portions and freeze one for another day.
  7. Roll out remaining 2 portions and place 1 in bottom of pie plate.
  8. Add fruit mixture and cover with top crust.
  9. Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
  10. Brush with cream and sprinkle with sugar.
  11. Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
  12. Cool on wire rack. Delicious served with ice cream.

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