Ingredients
2-2/3 cups all-purpose flour1 teaspoon salt1 cup butter-flavored shortening6 to 8 tablespoons cold waterFILLING:2 cups thinly sliced peeled tart apples1 tablespoon lemon juice1 teaspoon vanilla extract1 cup halved fresh strawberries1 cup fresh blueberries1 cup fresh raspberries1 cup fresh blackberries1 cup sliced fresh or frozen rhubarb1/3 cup all-purpose flour1 teaspoon ground allspice1 teaspoon ground cinnamon1-1/2 cups plus 1 teaspoon sugar, divided2 tablespoons butter1 tablespoon 2% milk
Preparation
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 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes.
Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer crust 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 dough; make a lattice crust. Trim, seal and flute edge. Brush milk over lattice top. Sprinkle with remaining sugar.
Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
