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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.
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Pie-making master — crust technique, lattice, blind baking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pie-making master — crust technique, lattice, blind baking
Ceramic pie dish — even browning, beautiful presentation
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds