Triple Fruit Pie With Lemon Scented Crust And ...

Name: Triple Fruit Pie With Lemon Scented Crust And ...
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Scented Pie Crust:; 1 1/4 cups all-purpose flour; 1/2 tsp. salt; 1/2 tsp. granulated sugar; 1/2 cup chilled butter, cut into small pieces; 1 tsp. fresh lemon zest; 2 to 4 Tbsp. ice water; Crumb Topping:; 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 1/2 tsp. salt; 1/2 tsp. grated fresh nutmeg; 6 Tbsp. melted butter; Fruit Filling:; 1 3/4 cups granulated sugar; 2/3 cup all-purpose flour; 2 cups chopped, peeled baking apples; 2 cups rhubarb cut into 1/2-inch pieces; 2 cups fresh raspberries; 2 tsp. fresh lemon juice

Servings: persons

Lemon Scented Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/2 cup chilled butter, cut into small pieces
1 tsp. fresh lemon zest
2 to 4 Tbsp. ice water
Crumb Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp. salt
1/2 tsp. grated fresh nutmeg
6 Tbsp. melted butter
Fruit Filling:
1 3/4 cups granulated sugar
2/3 cup all-purpose flour
2 cups chopped, peeled baking apples
2 cups rhubarb cut into 1/2-inch pieces
2 cups fresh raspberries
2 tsp. fresh lemon juice

1
Crust:
2
Combine flour, salt and sugar in food processor. Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Combine for no longer than 30 seconds, dough should just hold together. Press into a disk; chill for one hour.
3
Roll dough out on a lightly floured surface into a 13-inch round. Gently transfer to a 9-inch pie pan. Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.
4
Crumb Topping:
5
Combine all ingredients in small bowl; stir in butter until mixture is crumbly.
6
Fruit Filling:
7
Mix sugar and flour in large bowl. Stir in apples, rhubarb, raspberries and lemon juice. Pour into prepared crust. Sprinkle with topping. Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
8
NOTE: Cover pie loosely with foil to avoid excessive browning.

1226

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Lemon Scented Pie Crust:, 1 1/4 cups all-purpose flour, 1/2 tsp. salt, 1/2 tsp. granulated sugar, and more.

Yes, Triple Fruit Pie With Lemon Scented Crust And ... 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.

That's it — enjoy your meal!

Triple Fruit Pie With Lemon Scented Crust And ...

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions