SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Apple, Rhubarb, and Raspberry Pie with Almond Star Crust

Makes: 8 servings
Prep 30 mins Stand 45 mins Bake 375°F1 hr 15 mins
Apple, Rhubarb, and Raspberry Pie with Almond Star Crust
  • 1 1/4  cups  granulated sugar
  • 2  tablespoons  cornstarch
  • 2  tablespoons  all-purpose flour
  • 1/2  teaspoon  apple pie spice or ground cinnamon
  • 2 1/2  cups  thinly sliced, peeled apples
  • 2 1/2  cups  frozen unsweetened sliced rhubarb
  • 1  cup  frozen red raspberries
  • 1  Recipe  Almond Star Crust
  •  Water or milk
  •  Coarse sugar (optional)

1. In a large bowl stir together granulated sugar, cornstarch, flour, and apple pie spice. Add apples, frozen rhubarb, and frozen raspberries; toss gently to coat. Let stand about 45 minutes or until frozen fruit is partially thawed but still icy.

2. Meanwhile, preheat oven to 375 degrees F. Prepare Almond Star Crust. On a lightly floured surface roll one pastry ball into a 12-inch circle. Ease pastry circle into a 9-inch pie plate without stretching it. Stir fruit mixture; transfer to pastry-lined pie plate. Trim pastry even with pie plate rim.

3. Roll remaining pastry ball into a 12-inch circle. Using a 1/2- to 1-inch star-shape cutter, cut out pastry to make 28 to 30 tiny stars; set aside. Using 2- and 3-inch star-shape cutters, cut remaining pastry into stars. Reroll scraps to cut additional stars.

4. Lightly brush edge of pastry in pie plate with water. Place tiny stars in a single layer on edge of pie. Place remaining stars on top of pie (some filling will show through). If desired, lightly brush cutouts with water and sprinkle with coarse sugar.

5. Cover edge of pie loosely with foil. Place pie on middle oven rack. Line a baking sheet with foil; place on bottom rack to catch any drips. Bake for 50 minutes. Remove foil from pie. Bake for 25 to 30 minutes more or until pastry is golden and filling is bubbly. Cool on a wire rack.

Almond Star Crust
  • 2 1/4  cups  all-purpose flour
  • 1/4  cup  ground toasted almonds
  • 1  teaspoon  salt
  • 1/2  cup  shortening
  • 1/4  cup  butter, cut up, or shortening
  • 1/4  teaspoon  almond extract (optional)
  • 1/2 - 2/3  cup  ice water

1. In a large bowl stir together flour, ground almonds, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. If desired, sprinkle with almond extract; toss gently with a fork. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss gently with fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until all of the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.

Nutrition Facts (Apple, Rhubarb, and Raspberry Pie with Almond Star Crust)
  • Servings Per Recipe 8,
  • cal. (kcal) 476,
  • Fat, total (g) 20,
  • chol. (mg) 15,
  • sat. fat (g) 7,
  • carb. (g) 71,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 7,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 36,
  • pro. (g) 5,
  • vit. A (IU) 243,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 77,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 344,
  • Potassium (mg) 164,
  • calcium (mg) 111,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe