About the Recipe
This is the kind of pie that earns compliments before it’s even sliced. Bright, jammy fruit tucked into a flaky crust, finished with a classic lattice and a sparkling sugar top. It’s festive without being fussy and perfect for holidays, gatherings, or any day that needs a little something special.
Ingredients
1½ cups granulated sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1 cup peeled, chopped tart apples
1 cup chopped rhubarb
1 cup raspberries
1 cup blueberries
1 cup sliced strawberries
For Assembly
Prepared Leaven Heaven Pie Crust (enough for bottom + lattice top)
2 tablespoons half-and-half or cream (for brushing)
2 tablespoons coarse sugar (for finishing)
Preparation
Preheat oven to 375°F.
In a large bowl, combine sugar, cornstarch, tapioca, and all fruit. Toss gently to coat and let stand 15 minutes to allow juices to release.
Roll out prepared Leaven Heaven pie crust and fit into a 9-inch pie plate. Spoon fruit mixture evenly into crust.
Roll out remaining dough and create a lattice top. Trim, seal, and flute edges (hopefully you can do this better than me...I'm not a good pie edge fluter-person... I just pinch and go, hence the pic showing a gorgeous pie with great lattice and then the jagged pie crust).
Brush lattice with half-and-half and sprinkle generously with coarse sugar.
Bake for 45–55 minutes, until crust is golden brown and filling is bubbling.
If edges brown too quickly, tent loosely with foil.
Cool on a wire rack before slicing to allow filling to set.
Leaven Heaven Notes
If using frozen fruit, measure while still frozen, then thaw completely and drain well before using. I typically use fresh fruit for everything but the rhubarb, which I can typically only find canned, which I drain and rinse. This pie slices best after cooling at least 2 hours.
Original recipe came from my mom who got it out of an old Taste of Home cookbook, so it's not a Leaven Heaven original...just the pie she's been making and getting compliments on for years and gave the recipe to me to make for my son who loves fruit pies.