Triple Fruit Pie (Best of country Pies)

 

6-8 servings

• 1¼ cups each fresh blueberries, raspberries and chopped rhubarb
• ½ teaspoon almond extract
• 1 cup sugar
• ¼ cup quick-cooking tapioca
• ¼ teaspoon nutmeg 
• Pinch of salt
• 1 tablespoon lemon juice
• Pastry for double-crust pie (9 inches)

1. In a large bowl, combine fruits and extract ; toss to coat.
2. In another bowl, combine sugar, tapioca, nutmeg and salt and add to fruit, stir gently ; let stand for 15 minutes.
3. Line a 9-in. pie plate with bottom crust ; trim pastry even with edge.
4. Stir in lemon juice into fruit mixture ; spoon into the crust.
5. Roll out remaining pastry ; make a lattice crust, trim, seal and flute edges.
6. Bake at 400F for 20 minutes ; reduce heat to 350F and bake for 30 minutes longer or until the crust is golden brown and the filling is bubbling.
7. Cool on a wire rack.

BON APPÉTIT