Triple Fruit Pie With Lemon Scented Crust And ...

• 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

1. Crust:
2. Combine flour, salt and sugar in food processor. Add butter and zest; process until mixtures resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Combine for no longer than 30 seconds, dough should just hold together. Press into a disk; chill for one hour.
3. Roll dough out on a lightly floured surface into a 13-inch round. Gently transfer to a 9-inch pie pan. Trim off pastry so an 1/2-inch hangs over; tuck under and flute edges.
4. Crumb Topping:
5. Combine all ingredients in small bowl; stir in butter until mixture is crumbly.
6. Fruit Filling:
7. Mix sugar and flour in large bowl. Stir in apples, rhubarb, raspberries and lemon juice. Pour into prepared crust. Sprinkle with topping. Bake on a baking sheet in preheated 425 degree oven for 55 minutes or until crust is golden and juice begins to bubble.
8. NOTE: Cover pie loosely with foil to avoid excessive browning.

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Taken from www.epicurious.com/recipes/member/views/triple-fruit-pie-with-lemon-scented-crust-and-1210901 (may not work)