A slice of homemade pie and sweet ice cream make a fitting finale for a sunny-day supper.
This pie recipe makes one of the flakiest crusts ever and is sure to impress! The filling is delicious with the perfect blend of berries, tart apple and rhubarb.
—Suzanne Alberts, Onalaska, WI
Prep: 20 min. + chilling
Bake: 1 hour
Makes: 8 servings
1½ cups all-purpose flour
1 tsp. salt
1 tsp. sugar
1 cup cold butter
¼ cup cold water
1 medium tart apple, peeled and diced
1 cup diced fresh or frozen rhubarb, thawed
1 cup fresh or frozen raspberries, thawed and drained
1 cup fresh or frozen blueberries, thawed and drained
1 cup sliced fresh or frozen strawberries, thawed and drained
1 cup sugar
½ cup all-purpose flour
1 Tbsp. lemon juice
1. In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle.
2. Preheat oven to 400°. On a lightly floured surface, roll out half of the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to ½ in. beyond edge of plate.
3. In a large bowl, combine the filling ingredients; pour into the crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling.
4. Bake 20 minutes. Reduce the heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
1 piece: 449 cal., 23g fat (14g sat. fat), 61mg chol., 528mg sod., 58g carb. (31g sugars, 3g fiber), 4g pro.
Ruby Grape Pie
My wife, Paula, and I grow red and green seedless grapes on our vineyard. Paula uses them in this tasty pie.
—Fred Smeds, Reedley, CA
Prep: 20 min.
Bake: 50 min. + cooling
Makes: 8 servings
4 cups halved seedless red grapes (about 2 lbs.)
2⁄3 cup sugar
½ tsp. ground cinnamon
3 Tbsp. cornstarch
2 Tbsp. lemon juice
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