Berry-Apple-Rhubarb Pie Recipe

Name: Berry-Apple-Rhubarb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 400u00b0. 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.
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 350u00b0; 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.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2-2/3 cups all-purpose flour, 1 teaspoon salt, 1 cup butter-flavored shortening, 6 to 8 tablespoons cold water, and more.

Yes, Berry-Apple-Rhubarb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry-Apple-Rhubarb Pie

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