Four-Fruit Pie

This double-crust fruit pie combines four fruits that have no business tasting this good together: rhubarb, apple, blueberries, and raspberries. The rhubarb brings tart backbone, the apple adds body and structure, and the berries contribute sweetness and deep color.

Letting the fruit mixture stand for 30 minutes after tossing with sugar and flour is critical. The sugar draws out juices from the fruit, and the flour begins absorbing those juices before baking. Skip this step and you get a watery filling that runs out the moment you cut into it.

Dotting butter over the filling before the top crust goes on adds richness to the fruit juices as they bubble. Cut slits in the top crust to let steam escape. Without vents, steam pressure builds and can crack the crust or make the bottom soggy.

Pro Tips

• Use firm, tart rhubarb stalks and slice them thin. Thick pieces hold their shape too well and create chewy pockets.
• A teaspoon of lemon juice sounds small but it brightens the entire filling and keeps the colors vivid during baking.
• Place a baking sheet on the rack below the pie. Four fruits mean a lot of juice, and overflow will smoke on the oven floor.

Variations

• Crumb topping: Skip the top crust and use a streusel of butter, brown sugar, oats, and flour for a crunchier, more rustic finish.
• Strawberry swap: Replace the raspberries with strawberries when they’re in peak season.