Every year for 4th of July, my family has a pie baking contest. Anyone can enter; those who don’t become judges. Each pie goes through intense scrutiny for taste and appearance. After years of being just shy of a winning pie thanks to stiff competition, I finally got the prize! This is the pie that took home the blue ribbon. The fruits pair perfectly with the tartness of rhubarb and create a deeply rich color. Serve warm, à la mode!
- 2 9-inch unbaked pie crusts (store bought or homemade)
- 1 cup white sugar
- ⅓ cup all-purpose flour
- 1 cup raspberries (fresh or frozen)
- 1 cup blackberries (fresh or frozen)
- 1 cup rhubarb, cut into 1-inch pieces
- 1 granny smith apple, peeled, cored, and thinly sliced
- 1 tablespoon milk (or non-dairy milk)
- 1 teaspoon white sugar
- Preheat oven to 350 degrees F.
- Combine fruits with sugar and flour in a large bowl. Gently stir to combine, being careful not to break down the berries.
- Place one 9-inch pie crust in the bottom of a pie plate. Scoop fruit filling into bottom crust.
- Using a pastry wheel or knife, cut the second 9-inch pie crust into eight 1-inch wide strips. Place strips over the top of the pie in a woven pattern, with 4 strips going horizontally and 4 going vertically.
- Trim the edge of your pie crust and woven pieces evenly around the pie plate so that they overhang about ½-inch. Fold the edge of the pie crust inward, pressing to create one molded piece (incorporating the woven strips). To create a fluted edge: Hold your left thumb and forefinger together in a pinch on the outside edge of the crust. Use your right forefinger to press the crust into a point.
- Lightly baste the top of the crust with milk (just until it's damp). Sprinkle with 1 teaspoon sugar.
- Bake for 45-50 minutes, or until crust is golden brown.
Adapted from Allrecipes.com.