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Berry-Apple-Rhubarb Pie Recipe

Berry-Apple-Rhubarb Pie Recipe photo by Taste of Home

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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

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Berry-Apple-Rhubarb Pie Recipe

Prep: 30 min. + chilling Bake: 65 min. + cooling

Yield: 8 Servings

30 65 95

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 one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll out larger portion of dough to fit a 9-in. 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 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 at 400° for 15 minutes. Reduce heat to 350°; bake 50-60 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 rack. Yield: 8 servings.

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.

Nutritional Facts 1 piece equals 615 calories, 28 g fat (8 g saturated fat), 8 mg cholesterol, 318 mg sodium, 86 g carbohydrate, 5 g fiber, 6 g protein.

Originally published as Berry-Apple-Rhubarb Pie in Branson's Great American Pie Show January 2009

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Berry-Apple-Rhubarb Pie

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Reviewed on Jun. 05, 2013 by MissRoo

did not make it yet

Reviewed on Jun. 23, 2012 by staceyjohnston

<p>Amazing! I didnt have blueberries so I just added a little extra of everything else. I used whatever apples I had on hand instead of buying tart apples and I forgot to dot with butter. Still turned out fantastic. Best pie crust I've ever had.</p>

Reviewed on Nov. 17, 2011 by niteshrd

Tasty

Reviewed on Sep. 30, 2011 by mskrn8

This pie is very easy and great tasting

Reviewed on Apr. 17, 2011 by goldray

This is an old time favorite of Naples, NY. It's called Fruits of the Forrest pie down there. Absolutely delicious!

Reviewed on Sep. 29, 2010 by mamaowen

When I made this pie I shared it with the mechanics at work and they absolutely thought it was delicious! Big hit! It is kind of like a Bumbleberry Pie.

Reviewed on Apr. 29, 2010 by pvoth

Fresh rhubarb is now in sseason making this especially tender and tateful. I make pies at every season using a combination of the organic berries and fruits I grow and freeze. Always a hit!

Reviewed on Apr. 05, 2010 by lilgrannymac

YUMMMMMMMM i couldnt find rhubarb so i just added more berries. going to try it again as soon as i can find the rhubarb though

Reviewed on Jun. 01, 2009 by merlinmk2

You should also try GOOSEBERRIES,in there as well.....mmmmmmmmm! and then a huge dollop of Home made Vanilla Ice cream!

Bob Spielman

Reviewed on May. 12, 2009 by Jean Allen

I mut tell you that I made three of these pie the other day, and shared with my 90 year old friend, the neighbors up the road and my daughter-in-law's family. It didn't last very long and everyone LOVED it!! We make about 40 pies a month for our Church suppers during the year and you can just bet that we will have a couple of them every month!! Thanks for thinking outside the box! YUM!! It is surely a 5 star!!!

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