- 1-1/4 cups granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon apple pie spice or ground cinnamon
- 2-1/2 cups thinly sliced, peeled apples
- 2-1/2 cups frozen unsweetened sliced rhubarb
- 1 cup frozen red raspberries
- 1 recipe Almond Star Crust (recipe follows)
- Water or milk
- Coarse sugar (optional)
In large bowl stir together granulated sugar, cornstarch, flour, and apple pie spice. Add apples, frozen rhubarb, and frozen raspberries; toss gently to coat. Let stand about 45 minutes or until frozen fruit is partially thawed but still icy.
Meanwhile, preheat oven to 375°F. Prepare Almond Star Crust. On lightly floured surface roll one pastry ball into 12-inch circle. Ease pastry circle into 9-inch pie plate without stretching it. Stir fruit mixture; transfer to pastry-lined pie plate. Trim pastry even with pie plate rim.
Roll remaining pastry ball into 12-inch circle. Using 1/2- to 1-inch star-shape cutter, cut out pastry to make 28 to 30 tiny stars; set aside. Using 2- and 3-inch star-shape cutters, cut remaining pastry into stars. Reroll scraps to cut additional stars.
Lightly brush edge of pastry in pie plate with water. Place tiny stars in single layer on edge of pie. Place remaining stars on top of pie (some filling will show through). If desired, lightly brush cutouts with water and sprinkle with coarse sugar.
Cover edge of pie loosely with foil. Place pie on middle oven rack. Line baking sheet with foil; place on bottom rack to catch any drips. Bake 50 minutes. Remove foil from pie. Bake 25 to 30 minutes more or until pastry is golden and filling is bubbly. Cool on wire rack. Makes 8 servings.
Almond Star Crust:
In large bowl stir together 2-1/4 cups all-purpose flour, 1/4 cup ground toasted almonds, and 1 teaspoon salt. Using pastry blender, cut in 1/2 cup shortening and 1/4 cup butter, cut up, or additional shortening until pieces are pea size. If desired, sprinkle with 1/4 teaspoon almond extract; toss gently with fork. Sprinkle 1 tablespoon ice water over part of flour mixture; toss gently with fork. Push moistened pastry to one side of bowl. Repeat moistening flour mixture, using 1 tablespoon ice water at a time, until flour mixture is moistened (1/2 to 2/3 cup ice water total). Gather flour mixture into ball, kneading gently until it holds together. Divide pastry in half; form halves into balls.