Berry-Apple-Rhubarb Pie

Name: Berry-Apple-Rhubarb Pie
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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 1 portion is slightly larger than the other; wrap each in plastic. 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 or cast-iron skillet. 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.

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.

Nutrition Facts

1 piece: 615 calories, 28g fat (8g saturated fat), 8mg cholesterol, 318mg sodium, 86g carbohydrate (46g sugars, 5g fiber), 6g protein.

Reviews

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Average Rating:

Lisa

Jun 16, 2020

This has become my most requested pie. I follow the recipe exactly as it is perfect as is.
smkapke

Jan 1, 2018

Made it for a dinner party, everyone loved it! Will definitely make again,
muffbear74

Nov 16, 2015

I won our village pie contest with theis pie.
fritzp1

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. ;)
destine

Sep 19, 2013

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 [email protected] - 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.
MichelleT333

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?
MissRoo

Jun 5, 2013

did not make it yet
staceyjohnston

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>
niteshrd

Nov 17, 2011

Tasty
mskrn8

Sep 30, 2011

This pie is very easy and great tasting