Many restaurants serve this, but they purchase the pie already prepared. But I am aware of the ingredients. So, I’ll try to predict what’s in there as best I can.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 apple – peeled, cored, and sliced
- 1 cup strawberries
- 1 cup blackberries
- 1 cup fresh raspberries
- ½ cup sliced rhubarb
- 2 tablespoons lemon juice
- 2 tablespoons white sugar, or more to taste
- 1 (15 ounce) package pastry for a 9-inch double crust pie
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. Pour lemon juice and sprinkle sugar over fruit mixture and toss to coat.
- Line a 9-inch pie pan with prepared pie pastry. Turn apple mixture into pie pan. Cover with remaining pie pastry and pinch and crimp edges to seal the crusts. Cut several air holes into the top of the pastry.
- Bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes.
Reviews
I would suggest blanching apples with rhubarb and some sugar before adding them to other berriers. I also added 1 teaspoon of cornstarch to the filing.
This is now a family favorite I cooked for maybe 20 min longer than it said just to help with how runny it is. All stoves are different and mine needed a little extra time. I love the freshness! I also substituted peaches for the raspberries due to a food allergy.
I made this pie last night and debated on whether or not to add flour. I didn’t and this pie is a runny mess. Also, I don’t care for tart pie and 2 T is not enough. I upped it to 1/4 cup but still it could use 1/2 cup or so. I also added cinnamon and then, as I do with all my pies, brushed milk on the top crust and sprinkled with a cinnamon/sugar mix. Next time I will add to the fruit mixture: some nutmeg as well and definitely flour! The potential is here. I have had this pie from a cafe in Ohio and it is out of this world!
I saw that this pie had no flour or starch and knew there must have been a mistake in not listing it. As an experienced baker I thought I could save this recipe. I used 3 Tablespoons of cornstarch, and a 1/2 cup of sugar (the recipe calls for 2 T of sugar or to taste) If you’re using really tart apples you’ll probably want to up that amount as a 1/2 cup wasn’t very sweet. The baking temp. is off too. I cooked it at 375 for 45 minutes then turned the heat up for the last 5 minutes to brown the top. 350 is not hot enough to cook this pie! Alas, even the cornstarch I added was not enough, the pie is swimming in liquid. I used all fresh berries and fruit too. Next time I would add at least a 1/3 cup of flour and cook the filling on the stove top until it thickened before baking in the oven.