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Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 8 |
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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. Ingredients:
2-2/3 cups king arthur unbleached 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 king arthur unbleached 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 for 30 minutes or until easy to handle.
2. 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 the 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 at 400° for 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.
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