Best 9 Berry Apple Rhubarb Pie Recipes

FAST APPLE RHUBARB PIE

Steps:

• Preheat oven to 440 degrees F (220 degrees C).
• Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.
• Bake in preheated oven for 40 minutes.

APPLE RHUBARB CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

BERRY RHUBARB PIE

Steps:

• To Make Filling: In a medium bowl, combine blackberries, raspberries, and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup flour. Sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate overnight.
• To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9 inch pie pan.
• Preheat oven to 400 degrees F (200 degrees C).
• Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.
• Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake an additional 40 to 50 minutes, until crust is golden brown.

BLUEBERRY RHUBARB PIE

Steps:

• Heat oven to 425 degrees. Roll out both crusts. Line a deep 9-inch pie pan with the bottom crust and return both crusts to the refrigerator.
• In a medium bowl, combine rhubarb, berries, sugar, flour, tapioca, salt, nutmeg and lemon juice. Toss to coat and combine, then scoop into waiting bottom crust. The fruit should come up to within 1/2-inch of the rim of the pan; do not overfill. If necessary, add more or subtract some of the fruit. Break the butter into pieces and dot over the fruit.
• Lay top crust over filling. Trim excess dough from the edges and crimp, then cut 6 or 7 vents on top. Brush a light coating of egg wash over the crust, including the edges.
• Bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes, then open the oven and quickly sprinkle the crust with a thin coating of granulated sugar. Bake another 10 to 15 minutes, or until you see steady bubbling in the filling coming through the vents.
• Remove pie from oven and listen to it: if the crust is sizzling, and the filling is audibly bubbling against the top crust, it is done. Let cool completely before serving.

AMAZING BLUEBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
• Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

RHUBARB PIE

Steps:

• Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
• Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
• Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
• Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

RHUBARB-RASPBERRY-APPLE PIE

Steps:

• In a medium bowl stir together the 2 cups all-purpose flour and salt. Using a pastry blender or two knives, cut in the shortening until pieces are pea-size.
• Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened.
• Divide dough in half. Form each half into a ball.
• On a lightly floured surface, roll half of the pastry into a 12-inch circle, line a 9-inch pie plate with pastry.
• Trim pastry 1/2 inch beyond edge of pie plate. Fold under extra pastry.
• Line pastry with double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil and bake for 5 to 6 minutes more or until golden brown.
• Cool on a wire rack. On a lightly floured surface, roll remaining pastry into a 12-inch circle.
• Using a 2- to 3-inch cutter, cut pastry into desired shapes(leaves are a nice choice), cover cutouts loosely; set aside.
• Meanwhile, in a large saucepan stir together the sugar, cornstarch, and 2 tablespoons flour and stir in rhubarb, raspberries, and apple.
• Cook over low heat, stirring frequently, until fruit begins to juice out then increase heat to medium and cook and stir over medium heat until thickened and bubbly.
• Transfer to the baked pie shell. Brush edge of pie with milk and place pastry cutouts over fruit filling and around the edge of the pie.
• Brush pastry cutouts with milk and, if desired, sprinkle with sugar.
• Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown, cool on a wire rack. Makes 8 servings.
• For a Double-Crust Pie: For a conventional pie with a filling that doesn't require precooking, line pie plate with half of the pastry, as directed above, except do not trim pastry or fold under. Omit the prebaking step. Set pie plate aside. Roll out second half of pastry; cover with waxed paper and set aside. To prepare filling, omit the cornstarch and reduce the raspberries to 1 cup. In a large mixing bowl stir together the sugar and, if using fresh rhubarb, 6 tablespoons of all-purpose flour. (If using frozen rhubarb, increase the all-purpose flour to 1/2 cup.) Stir in the rhubarb, raspberries, and apple. Transfer filling to the pastry-lined plate. Trim pastry even with rim of pie plate. Cut slits in top crust; place crust over filling. Fold top crust under bottom crust; flute edge as desired. Cover edges with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack.
• Make-Ahead Tip: Bake pie up to 8 hours before serving.

RHU-BERRY PIE

Steps:

• Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large heavy saucepan, combine sugar and cornstarch. Stir in apple juice until smooth. Cook and stir over medium heat until thickened. Add rhubarb; cook and stir gently 2-3 minutes or just until heated through. Stir in blueberries. Spoon mixture into pie shell., Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake at 375° for 45-50 minutes or until bubbly. Cool completely on a wire rack.

BERRY APPLE PIE

Steps:

• In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.