Recipes and Cooking Apple, Rhubarb, and Raspberry Pie with Almond Star Crust By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Stand Time: 45 mins Bake Time: 1 hrs 15 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ¼ cup granulated sugar 2 tablespoon cornstarch 2 tablespoon all-purpose flour ½ teaspoon apple pie spice or ground cinnamon 2 ½ cup thinly sliced, peeled apples 2 ½ cup frozen unsweetened sliced rhubarb 1 cup frozen red raspberries 1 Recipe Almond Star Crust Water or milk Coarse sugar (optional) Almond Star Crust 2 ¼ cup all-purpose flour ¼ cup ground toasted almonds 1 teaspoon salt ½ cup shortening ¼ cup butter, cut up, or shortening ¼ teaspoon almond extract (optional) ½ cup ice water Directions 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. Meanwhile, preheat oven to 375°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. 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. 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. 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 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. Rate it Print Nutrition Facts (per serving) 476 Calories 20g Fat 71g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 476 % Daily Value * Total Fat 20g 26% Saturated Fat 7g 35% Cholesterol 15mg 5% Sodium 344mg 15% Total Carbohydrate 71g 26% Total Sugars 36g Protein 5g Vitamin C 7.7mg 38% Calcium 111.1mg 9% Iron 2.2mg 12% Potassium 164mg 3% Folate, total 76.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.