I make this family favorite every year for a get-together at my sister’s home, where the recipe is known as “Uncle Mike’s pie.” I use berries, apples and rhubarb I grow myself.
—MICHAEL POWERS NEW BALTIMORE, VA
PREP: 30 MIN. + CHILLING • BAKE: 65 MIN. + COOLING • MAKES: 8 SERVINGS
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
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 dough is easy to handle.
2. Preheat oven to 400°. 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 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 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.
NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.