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Maria Betar, Rach's sister and the baker in the family, whips up a showstopping apple, strawberry and raspberry pie topped with streusel for Valentine's Day. It's the perfect sweet ending to Rach's three-course menu, which includes Shrimp Fra Diavolo, Creamy Brown Butter & Sage Tagliatelle and Boneless Ribeye Steaks alongside Burst Tomatoes with Balsamic. To kick off the special meal, John created a pink crème de cassis and vodka cocktail appropriately named Be Still My Beating Heart!
Preheat oven to 350°F, with rack at center.
For the crust, in a large bowl, combine all the ingredients except the water using your hands until a sandy mixture forms. Add water, starting with 2 tablespoons and adding more as needed to form a dough. Roll out the dough (flouring as needed) until it's about ¼ inch thick, then transfer to a 9-inch pie plate. Press into the pie plate and leave the dough untrimmed. Prick bottom and sides with a fork and set aside.
For the filling, in a large bowl, toss together the apples, sugars, cornstarch and salt until the apple slices are completely coated. Add cider and toss again. Arrange half of the apples in a circle in the pie plate. Arrange half of the berries on top of the apples. Layer the rest of the apples and berries on top the same way. Pinch the overhanging dough together to form a "bowl" to catch the fruit juice as the pie cooks, then set aside.
For the streusel topping, in a medium bowl, combine all the ingredients using your hands until a wet sandy mixture forms. Sprinkle on top of pie, transfer pie to a baking sheet to catch any juices and bake until the top is golden brown and the fruit is bubbling, 1 hour to 1 hour and 15 minutes.
Let cool completely before cutting.