Triple Fruit Pie

My Mom just loved rhubarb!  It was probably her favorite fruit, and she and my Dad grew it in their large garden in Pennsylvania.  When we moved to North Carolina, she tried repeatedly to grow rhubarb, and had no success!  I can find it occasionally in the grocery stores here in Charlotte, however, only one time during checkout was the clerk able to identify the pink stalks, (he was originally from upstate New York).  Several years ago, when grocery shopping locally with Mom, there was a teenage girl who wrinkled her nose when she picked up the bag of rhubarb by the corner, (like it was poison)!  She apparently had never seen or heard of it.  (We both tried very hard to keep from laughing!)

Since making this recipe for the first time in May, I have experimented with different fruit combinations, most recently with a strawberry - rhubarb version, (3 cups of rhubarb, and 3 cups of strawberries). 

I just love the tartness of this pie, but if you want it to be sweeter, just add more brown sugar. 

Start by making dough for a two crust pie.  For the steps to making this crust from a previous post click here 

Divide the dough in half, and roll out the bottom crust.

In a large bowl add blackberries, raspberries, and rhubarb.  Gently fold in the vanilla, brown sugar, tapioca, nutmeg, cinnamon, and salt.

Add the fruit mixture to the pie crust.

Roll out the top crust and add to the top of the pie.

Once the top crust is trimmed and sealed, add small cuts to the top crust.

Bake at 400 degrees for 20 minutes, then reduce the temperature to 350 degrees and bake for an additional 30 minutes.

TRIPLE FRUIT PIE

2 Cups Fresh Blackberries

2 Cups Fresh Raspberries

2 Cups Fresh Rhubarb

1 Teaspoon Vanilla

1 Cup Brown Sugar

¼ Cup Quick Cooking Tapioca

¼ Teaspoon Nutmeg

¼ Teaspoon Cinnamon

¼ Teaspoon Salt

Bake @ 400 degrees for 20 minutes the 350 degrees for 30 minutes.

Adapted from Best of Country Pies – Taste of Home