“I make this family favourite 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.” —Michael Powers, New Baltimore, Virginia
|Servings||Prep Time||Cook Time|
|8servings||30minutes + chilling||65minutes + cooling|
|8servings||30minutes + chilling|
|65minutes + cooling|
- 2-2/3 cups all-purpose flour
- 1 tsp salt
- 1 cup butter-flavored shortening
- 6 to 8 tbsp cold water
- 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
- 1/3 cup all-purpose flour
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1-1/2 cups plus 1 tsp sugar divided
- 2 tbsp butter
- 1 tbsp 2% milk
- 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 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes.
- 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.
- 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.
- Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar.
- Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
1 piece: 615 calories, 28g fat (8g saturated fat), 8mg cholesterol, 318mg sodium, 86g carbohydrate (46g sugars, 5g fibre), 6g protein.