bumbleberry pie ii

Ingredients

• Servings: 2
• 5 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups shortening
• 3/4 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
• 2/3 cup all-purpose flour
• 2 tablespoons tapioca
• 1 egg yolk, beaten
• 2 tablespoons water

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.