With wild Alaska blueberries and raspberries freshly tucked away in the freezer for longer term storage, what better way to celebrate the fall season than with a flavorful, mixed wild fruit pie?
This mixed fruit pie is full of tangy, fruit flavors and it’s more tart than it is sweet.
Mixed Fruit Pie Ingredients:
- 4 cups raspberries
- 3 cups blueberries
- 1 cup diced rhubarb
- 1 cup sugar
- 1/2 cup cornstarch
- 1 teaspoon lime juice
- 2 pie crusts (top and bottom)
Making a fruit pie from scratch is easier than you might think.
Start by mixing the filling together.
Then line the pie pan with your favorite crust – homemade or keep it simple with store bought, dealer’s choice.
Give the bottom crust a light bake, then dump in the fruit mix filling.
I had fun rolling out pieces of crust, then making a lattice pattern top. You can make it as detailed or as simple as you like.
I sprinkled some large granule sugar over top of the top crust.
Bake it at 400 degrees for about an hour.
After baking the pie, let it cool for a few hours, then enjoy.
The mixed fruit pie itself has incredible flavor and color. It’s more tart than it is sweet, so it pairs perfectly with a scoop of creamy vanilla ice cream.
Cover leftovers – if you have any. :)