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Berry-Apple-Rhubarb Pie

I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia
  • Total Time
    Prep: 30 min. + chilling Bake: 65 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2-2/3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup butter-flavored shortening
  • 6 to 8 tablespoons cold water
  • FILLING:
  • 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 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 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes.
  • Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate.
  • In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon 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 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts
1 piece: 615 calories, 28g fat (8g saturated fat), 8mg cholesterol, 318mg sodium, 86g carbohydrate (46g sugars, 5g fiber), 6g protein.

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