Berry-Apple-Rhubarb Pie


2-2/3 cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 to 8 tablespoons cold water

2 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1 teaspoon 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 teaspoon ground allspice
1 teaspoon ground cinnamon
1-1/2 cups plus 1 teaspoon sugar, divided
2 tablespoons butter
1 tablespoon 2% milk

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 30 minutes or
until easy to handle.

Preheat oven to 400°. On a lightly floured surface, roll out
larger portion of dough to fit a 9-in. 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 flour, allspice, cinnamon and 1-1/2
cups sugar; add to apple mixture and toss gently to coat. Spoon into
crust; 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 15 minutes. Reduce heat to 350°; bake 50-60 minutes longer
or until crust is golden brown and filling is bubbly. Cover edges
with foil during the last 15 minutes to prevent over browning if
necessary. Cool on a wire rack. Yield: 8 servings.