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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
  • Total Time
    Prep: 30 min. + chilling Bake: 65 min. + cooling
  • Makes
    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

  • 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 and refrigerate until easy to handle, about 30 minutes.
  • 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 until crust is golden brown and filling is bubbly, 50-60 minutes longer. 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.

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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.

  • babz6
    Jun 10, 2019

    No comment left

  • 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

  • annieluckykitty
    May 2, 2013

    No comment left

  • mkaskela
    Apr 29, 2013

    No comment left