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Berry-Apple-Rhubarb Pie

 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
8 ServingsPrep: 30 min. + chilling Bake: 65 min. + cooling


  • 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 McCormick® Pure 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

2 of 2

Berry-Apple-Rhubarb Pie (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.