Double crust for a 9-inch deep dish pie, unbaked

2 cups Granny Smith apples, thinly sliced
1 tablespoon lemon juce
1 teaspoon vanilla
1 cup fresh strawberries, halved
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
1 cup sliced fresh or frozen rhubarb
1/3 cup flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1-1/2 cups plus 1 teaspoon sugar, divided
3 tablespoons butter
1 tablespoon 2 percent milk

In a large bowl, toss apples with lemon juice and vanilla; add strawberries, blueberries, raspberries, blackberries and rhubarb.
Combine flour, cinnamon, allspice and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon mixture into prepared crust and dot with butter.
Place top crust on pie; trim, seal and flute edges. Brush milk over top of crust and sprinkle with remaining teaspoon of sugar.
Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 50 to 60 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes of baking to prevent overbrowning.

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