Ingredients
1-1/2 cups sugar3 tablespoons cornstarch2 tablespoons quick-cooking tapioca1 cup chopped peeled tart apples1 cup chopped fresh or frozen rhubarb1 cup each fresh or frozen raspberries, blueberries and sliced strawberriesCRUST:2 cups all-purpose flour1/2 teaspoon salt1/2 cup shortening1 egg1/4 cup cold water2 teaspoons white vinegar2 tablespoons half-and-half cream2 tablespoons coarse sugar
Preparation
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.
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.
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.
Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.
