Ingredients

Westview orchards

8 servings

Crust

2 2/3 cup all-purpose flour
1 tsp. salt
1 cup butter-flavored shortening
6-8 tbs. cold water

Filling:

2 cups thinly sliced peeled tart apples
1 tbs. lemon juice
1 tsp. vanilla extract
1 cup halved fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup sliced fresh or frozen rhubarb
1/3 cup all-purpose flour
1 tsp. ground allspice
1 tsp. ground cinnamon
1-1/2 cups plus 1 tsp. sugar, divided
2 tbs. butter
1 tbs. 2% milk

Instructions

In a large bowl, combine flour and salt; cut in shortening until crumbly.

Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 min or until easy to handle.

On a lightly floured surface, roll out larger portion of dough to fit the bottom of a 9 inch deep dish pie plate. Transfer pastry to pie plate.

In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine the flour, allspice, cinnamon, and 1-1/2 cups sugar. Add to the apple mixture and toss gently to coat. Spoon into crust and dot with butter.

Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar. Bake at 400 for 15 min. Reduce heat to 350 and bake for 50-60 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Yield: 8 servings

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