Five-Fruit Pie

• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca
• 1 cup chopped peeled tart apples
• 1 cup chopped fresh or frozen rhubarb
• 1 cup each fresh or frozen raspberries, blueberries and sliced strawberries
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 egg
• 1/4 cup cold water
• 2 teaspoons white vinegar
• 2 tablespoons half-and-half cream
• 2 tablespoons coarse sugar

1. In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened.
2. Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust.
3. Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar.
4. Bake at 375u0b0 for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.

sugar, cornstarch, tapioca, tart apples, frozen rhubarb, blueberries, flour, salt, shortening, egg, cold water, white vinegar, cream, coarse sugar

Taken from www.tasteofhome.com/recipes/five-fruit-pie/ (may not work)