65075 Van Dyke
Washington Twp., MI 48095


(586) 752-3123

Berry Apple Rhubarb Pie

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8 servings  

 Crust

2   2/3 cup all-purpose flour

1 tsp. salt

1 cup butter-flavored shortening

6-8 tbs. cold water

 Filling:

2 cups thinly sliced peeled tart apples

1 tbs. lemon juice

1 tsp. 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 tsp. ground allspice

1 tsp. ground cinnamon

1-1/2 cups plus 1 tsp. sugar, divided

2 tbs. butter

1 tbs. 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 min or until easy to handle.

 On a lightly floured surface, roll out larger portion of dough to fit the bottom of 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, allspice, cinnamon, and 1-1/2 cups sugar.  Add to the apple mixture and toss gently to coat.  Spoon into crust and 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 at 400 for 15 min. Reduce heat to 350 and bake for 50-60 minutes longer or until crust is golden brown and filling is bubbly.  Cover edges with foil during last 15 minutes to prevent overbrowning if necessary.  Cool on a wire rack.

  Yield: 8 servings

 Nutrition Facts: (1 piece)

  615 calories, 28 g fat (8 g saturated fat), 8 mg cholesterol, 318 mg sodium, 86 g carbohydrates, 5 g fiber, 6 g protein

 

** Taste of Home Recipe

 

 

 

 

 

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