Makes: One 9-inch pie
2 disks pie dough
1 cup blueberries
1 cup raspberries
1 cup strawberries, chopped
1 cup chopped rhubarb
1 cup peeled and chopped McIntosh apples
1 cup sugar, plus more for topping
1⁄3 cup all-purpose flour
1 tablespoon fresh lemon juice
1. Preheat the oven to 425°F.
2. For the pie dough crust: Roll both disks of pie dough out to a 1⁄8-inch thickness on a floured surface. Fit one of the dough disks into a 9-inch pie pan. Trim the overhang to be even with the top of the pie pan. Set the other rolled-out crust aside.
3. In a large bowl, combine all of the remaining ingredients until well blended.
4. Spoon the fruit filling into the piecrust. Use some water to wet the rim of the bottom crust, which will help both crusts adhere together.
5. Cover the pie with the top crust and crimp the crusts together all the way around. Make 3 slits in the crust. Sprinkle the top with a little sugar.
6. Bake for 15 minutes, and then decrease the heat to 325°F and bake for another 30 minutes, until the crust is golden and the fruit filling begins to bubble out through the slits.
7. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed cake safe. The pie will keep for about 5 days.
From the cookbook The Amish Cook's Baking Book.
The Amish Cook's Baking Book
Photos By: Betsy Dellaposta
Photo By: Betsy Dellaposta