Bumbleberry Pie II

Ingredients

5 ½ cups all-purpose flour
¼ teaspoon salt
2 cups shortening
¾ cup cold water
1 egg
1 tablespoon vinegar
4 cups apples - peeled, cored and chopped
2 cups chopped fresh rhubarb
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 tablespoons lemon juice
2 cups white sugar
⅔ cup all-purpose flour
2 tablespoons tapioca
1 egg yolk, beaten
2 tablespoons water

Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.

Step 3
In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.

Step 4
Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Bumbleberry Pie II

Ingredients

Instructions

Tags

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