This post is sponsored on behalf of the USApple Association.
Spring is in full bloom right now, with beautiful apple blossoms coating the trees. It is nature's simple beauties such as these that make our spring afternoon walks breathtaking.
The produce section at the stores seem to be sharing my happiness. With fabulous sales, we have been thoroughly enjoying homemade pies, fruit salads, and lots and lots of fresh apples! There is no short supply of berries and apple in our home!
I love adding apples to my pies because it allows me to reduce the sugar. Not to mention they are packed with antioxidants, great for immunity health, and full of fiber! The apple also adds a natural pectin, which helps the filling of the pie hold up while cutting. I love using apples (and their natural pectin) in my jams and jellies over store bought pectin. Here is a wonderful Apple Cranberry Jam that I made during the holidays. Feel free to substitute the cranberries with any other berries. Rhubarb apple jam would be fabulous too!
This pie has a wonderful selection of all of spring's best produce! Blackberries, raspberries, rhubarb and of course apples. With a lattice top, it is quite the showstopper too. With Mother's Day coming up, I think this pie would be the perfect dessert (or in my case, breakfast!). For more wonderful apple recipes, please follow the USApple Recipe Blog!
- 2 ½ cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup butter , very cold, cut into small cubes
- ¾ cup ice cold water
- 1 large apple
- 2 stalks rhubarb , sliced
- 1 cup blackberries
- 1 cup raspberries
- ⅔ cup granulated sugar
- 2 tablespoons corn starch
- 1 teaspoon vanilla extract
- 1 egg , lightly beaten
- 1 tablespoon sugar
In a large bowl, mix together flour, sugar and salt.
Add your cubed butter and cut it into the dough using a pastry cutter.
Once the butter and flour have come together forming little pea size clumps, mix in the water.
Gently mix the water into the dough with a rubber spatula or wooden spoon.
When everything is wet, gently knead dough with your hands until it all comes together and there is no flour at the bottom of the bowl. But remember, you want to keep those specks of butter in the dough…so don’t knead them out!
Separate the dough into two pieces and wrap in plastic wrapping.
Refrigerate dough for at least an hour before using, or freeze up to 1 month.
Preheat your oven to 350 degrees. Spray a regular pie dish with non-stick cooking spray.
On a lightly floured surface, roll out dough round to fit in pie plate.
Place washed and diced fruit and berries in a bowl. Fold in sugar and cornstarch.
Pour filling over the lower crust.
Cover the filling with the lattice top or regular pie crust.
Brush with egg wash and sprinkle sugar on top.
Place pie on a cookie sheet and bake at 350 degrees for 50 minutes.
Serve with a scoop of vanilla bean ice cream.
beautiful pics and yummy recipe Jacquie (sp) rock on sister!