BERRY-APPLE-RHUBARB PIE

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 fresh berries, apples and rhubarb that I grow myself.

—Michael Powers, New Baltimore, VA

Prep: 30 min. + chilling • Bake: 65 min. + cooling • Makes: 8 servings

• 2 ⅔ cups all-purpose flour
• 1 tsp. salt
• 1 cup butter-flavored shortening
• 6 to 8 Tbsp. cold water
• FILLING
• 2 cups thinly sliced peeled tart apples
• 1 Tbsp. lemon juice
• 1 tsp. 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
• ⅓ cup all-purpose flour
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• 1 ½ cups plus 1 tsp. sugar, divided
• 2 Tbsp. butter
• 1 Tbsp. 2% milk

1. 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. 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 or cast iron skillet. Transfer pastry to pie plate.
3. 3. In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1 ½ cups sugar; add to the apple mixture and toss gently to coat. Spoon into the crust; dot with butter.
4. 4. Roll out remaining pastry; make a lattice crust. Carefully trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.
5. 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.

1 slice: 615 cal., 28g fat (8g sat. fat), 8mg chol., 318mg sod., 86g carb. (46g sugars, 5g fiber), 6g pro.

Keeping the pie dough chilled helps with the pliability while weaving the lattice crust. If the dough gets too soft, place it in the freezer for a few moments to firm it up bit.