This delightful Berry-Apple-Rhubarb Pie is a perfect balance of sweet and tart, capturing the essence of summer and fall in every bite. The combination of juicy berries, crisp apples, and tangy rhubarb creates a symphony of flavors that meld together beautifully under a golden, flaky crust. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this pie is sure to become a family favorite. Its vibrant colors and luscious filling make it as visually appealing as it is delicious, perfect for any gathering or a simple treat at home.
Ingredients:
- For the crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 6-8 tablespoons ice water
- For the filling:
- 1 ½ cups fresh or frozen rhubarb, chopped
- 1 ½ cups fresh or frozen mixed berries (blueberries, raspberries, strawberries)
- 2 medium apples, peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- For the topping:
- 1 egg, beaten
- 1 tablespoon sugar (optional)
Instructions:
- Prepare the crust:
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough begins to come together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling:
- In a large mixing bowl, combine the rhubarb, mixed berries, and sliced apples. Add the granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss until the fruit is evenly coated. Let the mixture sit for about 10 minutes to allow the flavors to meld.
- Assemble the pie:
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides.
- Pour the fruit filling into the crust, spreading it evenly. Dot the filling with the small pieces of butter.
- Roll out the second dough disc and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Bake the pie:
- Brush the top crust with the beaten egg, and sprinkle with sugar if desired.
- Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Cool and serve:
- Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your Berry-Apple-Rhubarb Pie as a sweet and tangy treat!
