Apple Rhubarb Mulberry Pie

  • 2 c. rhubarb, diced
  • 2 c. apples, peeled cored and thinly sliced
  • 2 c. mulberries (or blackberries)
  • 1/3 c. apple cider
  • 2/3 c. sugar (more or less to taste)
  • 2 tsp. vanilla extract
  • 3 T. cornstarch
  • 1/4 c. lemon juice
  • 1/4 c. flour
  • 1/4 c. brown sugar
  • 1/4 c. rolled oats
  • 1/4 c. coconut
  • 3 T. olive oil
  • One 9-inch deep dish pie crust

Preheat the oven to 425 degrees.

To make the filling, place the rhubarb, apples, mulberries, apple cider, sugar and vanilla extract in a large saucepan over medium-high heat. Cook, stirring frequently, until the mixture becomes bubbly. Combine the cornstarch and lemon juice in a small bowl and add to the bubbling mixture. Stir constantly until the mixture is thickened. Set aside to cool.

In a mixing bowl, combine the flour, brown sugar, rolled oats, coconut and olive oil. Work the mixture until it resembles coarse crumbs. Set aside.

Carefully spoon the filling into a prepared 9-inch deep dish pie crust. Sprinkle the crumb topping over the filling. Bake for 30-40 minutes or until the topping is golden and the filling is set. Cool completely before serving.

  • Yields: 8-10 servings
  • Preparation Time: 1 hour
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