Very Berry Triple Fruit Pie Recipe 455 Recipes

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TRIPLE FRUIT PIE



Triple Fruit Pie image

My goal is to create pies as good as my mother's. I came up with this recipe to use up fruit in my freezer. The first time I made it, my family begged for seconds. If I continue making pies this good, maybe someday our two daughters will be striving to imitate mine! -Jeanne Freybler, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/4 cups each fresh blueberries, raspberries and chopped rhubarb
1/2 teaspoon almond extract
1-1/4 cups sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.

Nutrition Facts : Calories 410 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 69g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

TRIPLE BERRY PIE



Triple Berry Pie image

It only seems fitting to make a pie for Pi Day, right? Celebrate with a mixed berry treat that's decorated with the Pi symbol. It's nicely tart but still sweet as pie, and once cooled it slices perfectly every time.

Provided by Lasheeda Perry

Categories     dessert

Time 2h20m

Yield One 9-inch pie

Number Of Ingredients 12

Three 11-inch discs pie dough
3/4 cup light brown sugar
Zest of 1 lemon
1/3 cup cornstarch
1/8 teaspoon grated nutmeg
1/8 teaspoon fine salt
1 3/4 cups raspberries
1 1/2 cups blackberries
1 cup blueberries
All-purpose flour, for dusting
1 tablespoon lemon juice
1 large egg

Steps:

  • Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
  • Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
  • To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
  • Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
  • Add the lemon juice to the bowl of berries and gently toss until incorporated.
  • Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
  • Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
  • Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
  • Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.

VERY BERRY TRIPLE FRUIT PIE RECIPE - (4.5/5)



Very Berry Triple Fruit Pie Recipe - (4.5/5) image

Provided by á-175897

Number Of Ingredients 16

DOUBLE-CRUST PIE:
1 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
2 cups unsweetened blueberries, fresh or frozen
1 1/2 cups fresh strawberries, halved
1 cup unsweetened raspberries or blackberries, fresh or frozen
1 tablespoon lemon juice
1/2 teaspoon almond extract
Pastry for double-crust pie (see recipe below)
Milk (optional)
Sugar (optional)
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 8 tablespoons cold water

Steps:

  • FILLING: In a large bowl, stir together 1 cup sugar, the tapioca and ground nutmeg. Stir in blueberries, strawberries, raspberries, lemon juice and almond extract. Gently toss berries until coated. Let mixture stand about 15 minutes or until a syrup forms, gently stirring occasionally. (If using frozen fruit, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.) Meanwhile, prepare pastry for Double-Crust Pie. Divide pastry in half. On a lightly floured surface, roll one dough portion from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Transfer fruit mixture to the pastry-lined pie plate. Trim pastry even with edge of pie plate. Roll the remaining pastry portion into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. (Or top pie with lattice strips.) If you like, brush top pastry with milk and sprinkle with additional sugar. Bake in a 400°F oven for 25 minutes (or 50 minutes for frozen fruit, cover pie with foil for the first 25 minutes). Reduce heat to 350°F. Bake pie for 25 to 30 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. DOUBLE-CRUST PIE: Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.

MIXED BERRY PIE



Mixed Berry Pie image

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.

BERRY PIE



Berry Pie image

The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!-Dawn Mangan, Bismarck, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 cups sugar
4 tablespoons plus 1-1/2 teaspoons cornstarch
3/4 cup cold water
3 tablespoons lemon juice
3 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
Pastry for double-crust pie (9 inches)

Steps:

  • In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool. , Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400° for 10 minutes Reduce heat to 350°. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.

Nutrition Facts :

TRIPLE BERRY APPLE HAND PIE



Triple Berry Apple Hand Pie image

Make and share this Triple Berry Apple Hand Pie recipe from Food.com.

Provided by Orchards Finestreg

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Crisco® Original No-Stick Cooking Spray
1 double crust Classic Crisco Pie Crust
1/4 cup Smucker's® Orchard's Finest® Northwest Triple Berry Preserves
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/2 cup red raspberries, washed, drained and patted dry
1/2 cup finely chopped peeled tart apple
2 1/2 teaspoons milk, divided
1 teaspoon sugar
1/4 cup powdered sugar

Steps:

  • HEAT oven to 400°F Coat large cookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in half. Roll out one half into a 10-inch circle. Place on cookie sheet. Score lightly with a knife to divide into 6 equal wedge shapes. Roll out other half of dough into an 11-inch circle.
  • STIR together preserves, cornstarch and cinnamon in medium bowl. Stir in raspberries. Spoon 2 tablespoons in center area of each wedge. Top with 1 tablespoon chopped apple. Brush water on dough between wedges. Place the 11-inch circle of dough on top. Press down to seal between wedges. Press dough with fork along outside edge of pie to seal. Brush top of pie with 1 teaspoon milk. Cut small vents in top of pie to allow steam to escape. Sprinkle with sugar.
  • BAKE 25 to 30 minutes or until golden brown. Cool 20 minutes on wire rack. Blend powdered sugar and 1 1/2 teaspoons milk in small bowl until smooth. Drizzle over top of crust. Cut into wedges and serve.

VERY BERRY PIE



Very Berry Pie image

Becky Thompson of Maryville, Tennessee came up with this quick pie with she needed a low-fat dessert for a get together. "My husband picked this pie over apple pie, which he generally prefers," she recalls. "He raves about how good it is."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1-3/4 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (9 inches)
1 cup fresh raspberries
1 cup fresh blueberries
Sugar substitute equivalent to 1 tablespoon sugar
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate pudding mix

Steps:

  • Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping. , In a bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick. Carefully spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set.

Nutrition Facts : Calories 214 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.

VERY BERRY PIE



Very Berry Pie image

This makes a very delicious and very pretty pair of pies. This dessert is especially good when the weather heats up. Very cooling. Recipe was given to me by my sister in law.

Provided by MizzNezz

Categories     Pie

Time 22m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
6 tablespoons cornstarch
3 cups water
1 (6 ounce) package raspberry gelatin powder
2 cups blueberries
2 cups strawberries, sliced
2 cups raspberries
2 prepared graham cracker crusts
whipped topping

Steps:

  • Mix sugar, cornstarch, and water in saucepan until smooth.
  • Bring to a boil; cook and stir for 2 minutes.
  • Remove from heat; stir in gelatin until dissolved.
  • Chill for 20 minutes.
  • Stir in berries.
  • Pour into the crusts.
  • Chill until set.
  • Serve with whipped cream.

NEPENTHE'S TRIPLE-BERRY PIE



Nepenthe's Triple-Berry Pie image

Provided by Romney Steele

Categories     Berry     Fruit     Dessert     Bake     Vegetarian     Kid-Friendly     Blackberry     Raspberry     Strawberry     Summer     Family Reunion     Party     Advance Prep Required     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9-inch) pie, serving 8 to 10

Number Of Ingredients 15

Nepenthe Pie Dough
Filling
3 cups fresh strawberries
3 cups fresh blackberries
3 cups fresh raspberries
2 tablespoons Grand Marnier
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1 1/2 teaspoons cinnamon
Crumb Topping
2/3 cup flour
2/3 cup whole oats
2/3 cup firmly packed brown sugar
2/3 cup walnuts
1/2 cup (1 stick) cold butter

Steps:

  • On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie pan, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
  • Preheat the oven to 350°F.
  • For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier. In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
  • For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter. Finely chop the walnuts and add in along with the oats.
  • Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.

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