Preheat oven to 325 degrees.
This pie is named after me because I came up with the filling recipe when I was 5-years-old. My grandma made it into a real pie, and it has been one of my absolute favorites ever since.
To watch Chef Elizabeth make her Elizabeth Pie with her instant no-recipe pie crust, view her Elizabeth Pie episode on HSTV.com.
Servings and Ingredients
|1 c.||Apple, peeled, cored, and sliced|
|½ tsp.||Hy-Vee ground cinnamon|
|1 c.||Hy-Vee granulated sugar|
|⅛ tsp.||Hy-Vee salt|
|1 c.||fresh raspberries|
|2 c.||fresh strawberries , sliced|
|1 c.||fresh rhubarb , chopped|
|¼ c.||Hy-Vee honey|
|¼ c.||Gold Medal all-purpose flour|
|2 tbsp.||minute tapioca|
|Double Pie Crust|
|3 c.||Gold Medal all-purpose flour|
|3 tsp.||Hy-Vee salt|
|½ c.||Hy-Vee canola oil|
|1||Hy-Vee large egg, beaten|
|1 tbsp.||Hy-Vee granulated sugar|
|1 tbsp.||coarse sanding sugar|
Things To Grab
- 2 large bowls
- Wooden spoon
- Wax paper
- Rolling pin
- 8 or 9-inch pie plate
- Pizza cutter or sharp knife
- 2-inch cookie cutter
- Small bowl
- Silicone pastry brush
- Large baking sheet
- Wire cooling rack
Prepare Filling: In a large bowl, combine apples, cinnamon, sugar, and salt. Add the raspberries, strawberries, rhubarb, honey, flour, and tapioca. Gently mix together being careful not to crush the fruit; set aside.
Hyvee Culinary Expert TipYou can substitute the fresh raspberries, strawberries, and rhubarb for frozen, but your pie may be a little juicier. If using frozen, add a bit more flour and minute tapioca.
Prepare Double Pie Crust: In a large bowl, mix together flour and salt. Add oil and buttermilk; stir with a wooden spoon until dough forms a ball. If desired, add more buttermilk. Do not overmix.
Cut 2 large pieces of wax paper and lightly flour both sides. Add half of the dough to the wax paper and roll out to ¼-inch-thick circle. Remove top layer of wax paper and flip dough into an 8-or-9-inch pie plate. Remove top layer of wax paper and tuck in extra dough around the edges to form a thick crust. Add filling to pie crust; set aside.
Decorate Pie: Using two large, lightly floured pieces of wax paper, roll out second half of pie dough. Using a pizza cutter or sharp knife, cut into ½-inch strips. Create a lattice design for the top of the pie on a clean piece of wax paper. Flip lattice top onto the filling and remove wax paper. Trim edges and tuck into edges of pie. Using the scraps of the pie dough, use a 2-inch cookie cutter to create designs. Line cookies onto the crust to form a wreath.
If desired, brush pie crust with egg wash. Beat together egg and water and brush onto pie crust using a pastry brush. Sprinkle with granulated sugar and sanding sugar just before baking.
Related Content, How-To
Place pie on a large baking sheet. Bake pie, on the lowest oven rack, for about 1 hour or until pie filling is bubbly and crust is golden brown. Remove from oven and cool on a wire cooling rack before serving.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 620mg
- Total Carbohydrates: 58g
- Protein: 4g
The Braided Apron - Elizabeth Pie episode