Bumbleberry Pie II

I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!

• Preparation Time: 45 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 45 mins
• Calories: 554 Calories

Ingredients

• 2 cups white sugar
• 1 egg
• 2 cups shortening
• 2 tablespoons water
• 2 cups sliced fresh strawberries
• 2 tablespoons lemon juice
• 1 egg yolk, beaten
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• 1 tablespoon vinegar
• 2 tablespoons tapioca
• 2 cups chopped fresh rhubarb
• 4 cups apples - peeled, cored and chopped
• 0.25 teaspoon salt
• 0.66666668653488 cup all-purpose flour
• 5.5 cups all-purpose flour
• 0.75 cup cold water

Recipe 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.