Average Rating: 5TOTAL TIME: Prep: 20 min. + chilling Bake: 1 hour + cooling
YIELD: 8 servings.Ingredients
- 1-1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup cold butter
- 1/4 cup cold water
FILLING: - 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
- 1/2 cup all-purpose flour
- 1 tablespoon lemon juice
Instructions
- 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 the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate.
- 3. In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil.
- 4. Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 piece: 449 calories, 23g fat (14g saturated fat), 61mg cholesterol, 528mg sodium, 58g carbohydrate (31g sugars, 3g fiber), 4g protein.