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Berry-Apple-Rhubarb Pie Recipe

Berry-Apple-Rhubarb Pie Recipe

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 YIELD: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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.
  • 5. 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.
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: 615 calories, 28g fat (8g saturated fat), 8mg cholesterol, 318mg sodium, 86g carbohydrate (46g sugars, 5g fiber), 6g protein .

Reviews for Berry-Apple-Rhubarb Pie

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MY REVIEW
muffbear74
Reviewed Nov. 16, 2015

"I won our village pie contest with theis pie."

MY REVIEW
fritzp1@us.ibm.com
Reviewed Mar. 27, 2014

"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 REVIEW
destine
Reviewed Sep. 19, 2013 Edited Apr. 26, 2014

"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."

MY REVIEW
MichelleT333
Reviewed Aug. 29, 2013

"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?"

MY REVIEW
MissRoo
Reviewed Jun. 5, 2013

"did not make it yet"

MY REVIEW
staceyjohnston
Reviewed Jun. 23, 2012

"<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>"

MY REVIEW
niteshrd
Reviewed Nov. 17, 2011

"Tasty"

MY REVIEW
mskrn8
Reviewed Sep. 30, 2011

"This pie is very easy and great tasting"

MY REVIEW
goldray
Reviewed Apr. 17, 2011

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

MY REVIEW
mamaowen
Reviewed Sep. 29, 2010

"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."

MY REVIEW
pvoth
Reviewed Apr. 29, 2010

"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!"

MY REVIEW
lilgrannymac
Reviewed Apr. 5, 2010

"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"

MY REVIEW
merlinmk2
Reviewed Jun. 1, 2009

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

Bob Spielman"

MY REVIEW
Jean Allen
Reviewed May. 12, 2009

"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!!!"

MY REVIEW
Jean Allen
Reviewed May. 12, 2009

"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!!"

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Wine Pairings

Sweet White Wine

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