Orchard Medley Pie

(11)
  1 reviews
  • 20|min prep time
  • 3|hr|20|min total time
  • 10 ingredients
  • 8 servings

1 1/2
cups diced apples
3/4
cup red raspberries
3/4
cup blackberries
3/4
cup blueberries
3/4
cup chopped rhubarb
1
cup sugar
3
tablespoons quick-cooking tapioca
1
tablespoon lemon juice
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
tablespoons butter or margarine

Directions

  1. 1 Heat oven to 400°F. In large bowl, stir together fruits, sugar, tapioca and lemon juice. Let stand 15 minutes, stirring occasionally.
  2. 2 Place 1 crust in ungreased 9-inch pie plate as directed on box; trim crust along pie plate edge. Spoon fruit mixture into pie crust; dot with butter. Place second crust over filling. Wrap excess top crust under bottom crust edge. Press edges together to seal; flute. Cut slits in top crust.
  3. 3 Bake 45 minutes. Cool 1 hour before serving.

Notes

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Nutrition Information

Recipe Step Photos

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