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
Preparation
Crust: 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. 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.
Crumb Topping: Combine all ingredients in small bowl; stir in butter until mixture is crumbly.
Fruit Filling: 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. NOTE: Cover pie loosely with foil to avoid excessive browning.
