Berry Apple Rhubarb Pie

This delicious pie is made with apples, fresh berries — strawberries, blueberries, raspberries, blackberries — and rhubarb.

Yield

8 servings

Crust Ingredients

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 to 8 tablespoons cold water

Filling Ingredients

2 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup halved fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup sliced fresh or frozen rhubarb*
1/3 cup all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 1/2 cups plus 1 teaspoon granulated (white) sugar, divided
2 tablespoons butter
1 tablespoon 2% milk

Directions

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

Preheat oven to 400°F (204°C).

On a lightly floured surface, roll out larger portion of dough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate.

In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine the flour, cinnamon, allspice and 1 1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.

Bake for 15 minutes. Reduce heat to 350°F (177°C); bake 50 to 60 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire cooling rack.

Estimated Time

Preparation Time: 30 minutes + chilling
Bake Time: 65 minutes
Cool Time: 1 hour

Additional Information

* If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Information

Amount per serving: Calories 615, Fat 28 g (Saturated Fat 8 g), Cholesterol 8 mg, Sodium 318 mg, Carbohydrate 86 g, Fiber 5 g, Protein 6 g.

Recipe Courtesy Of

Michael Powers, New Baltimore, Virginia

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map