Michigan Fruit Pie


by Heather Harris Brady

The men in the house have been lobbying for a pie lately. I like to do rhubarb this time of year but I didn’t have enough left for a whole pie on its own. So I combined what I had with some beautiful fresh raspberries and a few apples that needed a job.

One note, I’m in the process creating a new basics page for essentials that I refer to time and time again. You’ll see that note below.

Michigan Fruit Pie, Makes one 9″ deep dish pie

*See new “Basics” page (coming soon, for now there are backlinks).

  • 2 c. rhubarb washed and chopped into 1″ sections
  • 1-1/2 pints fresh raspberries
  • 4 medium baking apples, peeled and sliced
  • 1 c. sugar
  • 1/2 c. flour
  • 3 T. fine tapioca

Fill a big mixing bowl with the fruit.


Combine the flour, sugar and tapioca. Toss it with the fresh fruit gently.


Preheat the oven to 375. Line a pie dish with the crust and flute the edge.

Pile in the fruit.


Mix the streusel according to my “Basics” recipe and sprinkle it evenly over the top. Bake for 40-45 minutes, until the fruit is tender all through.




I’m really happy with the flour/tapioca combo as a thickener. It gave just the right consistency for nice clean slices that were not at all gummy. I’ll be looking into that some more.



Store leftovers covered at room temperature.

One year ago: Chocolate Eclairs, French Pastry Week


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