A long name for a YUMMY dessert! The lemon scented pie crust has me pondering what other recipes this would enhance.

Tink

*When I dream, I cook and bake like an artist!*

Luscious Triple-Fruit Pie with Lemon Scented Crust and Crumb Topping

INGREDIENTS
Lemon Scented Pie Crust:
1 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. granulated sugar
1/2 cup chilled butter, cut into small pieces
1 tsp. fresh lemon zest
2 to 4 Tbsp. ice water

Crumb Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp. salt
1/2 tsp. grated fresh nutmeg
6 Tbsp. melted butter

Fruit Filling:
1 3/4 cups granulated sugar
2/3 cup all-purpose flour
2 cups chopped, peeled baking apples
2 cups rhubarb cut into 1/2-inch pieces
2 cups fresh raspberries
2 tsp. fresh lemon juice

INSTRUCTIONS
Crust:
STEP 1 – Combine flour, salt and sugar in food processor.
STEP 2 – Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds.
STEP 3 – With machine running, add ice water in a slow, steady stream through feed tube.
STEP 4 – Combine for no longer than 30 seconds, dough should just hold together.
STEP 5 – Press into a disk; chill for one hour.
STEP 6 – Roll dough out on a lightly floured surface into a 13-inch round.
STEP 7 – Gently transfer to a 9-inch pie pan.
STEP 8 – Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.

Crumb Topping:
STEP 1 – Combine all ingredients in small bowl; stir in butter until mixture is crumbly.

Fruit Filling:
Preheat oven to 425 F
STEP 1 – Mix sugar and flour in large bowl.
STEP 2 – Stir in apples, rhubarb, raspberries and lemon juice.
STEP 3 – Pour into prepared crust.
STEP 4 – Sprinkle with topping.
STEP 5 – Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
NOTE: Cover pie loosely with foil to avoid excessive browning.ikoni