Berry-Apple-Rhubarb Pie Recipe
- 2-2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter-flavored shortening
- 6 to 8 tablespoons cold water
- 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
- 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 30 minutes or until easy to handle.
- Preheat oven to 400°. 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 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 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Berry-Apple-Rhubarb Pie
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Pie Crust is excellent. However, I'm having an issue with the filling being too runny. Admittedly I'm not following the recipe EXACTLY for Fruit quantities and types however. Just need to figure out the proper amount of flour..... Husband and Grandmother both loved it none the less. ;)
My husband loves rhubarb and he loved, loved, loved this pie. He usually shares whatever I bake with family & friends, but he refused to share even one slice of this pie with anyone. The only fruit that I had on hand that was fresh were Granny Smith apples. Everything else was frozen. I just let them thaw and drained them in a colander. The pie still came out great and was still delicious. I used a 9-inch glass Anchor Hocking pie plate with the handles. It said "Deep Pie Plate" on the bottom even though it didn't look that deep to me. Nevertheless, it held all the filling with no leaking. My husband is very picky about pie crust, but he said that this one was perfect. The Crisco makes a flakey crust and the butter flavor gives it a great taste.
@fritzp1 - I didn't have any issues with runny filling. I did follow the recipe in regards to quantity of fruit and the correct amount of flour. You diagnosed your own problem. Next time you make this pie follow the recipe and see if you have a better result.
I haven't made this pie yet but want to try it. I have a question though. It calls for a total of 7 cups of assorted fruits, even making this as a deep dish pie this seems like a lot not counting the flour and sugar you will be adding. Does anyone have a problem with it overflowing or all the fruit not fitting in the pie? What size pie plate is used?
did not make it yet
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.