Apple-Rhubarb Pie Recipe
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* 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 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 one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
* 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.
* In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine the flour, cinnamon, allspice 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 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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