Bumbleberry Pie II

I've made these fruit pies for years. They always get great results and reviews. They're not too sweet and the fresh fruit flavor really shines through!

• 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

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

Step 3

For the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Whisk water, egg, and vinegar together in a medium bowl. Stir into flour until mixture forms a ball.

Step 4

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 5

For the filling: Combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice in a large bowl. Mix together sugar, flour, and tapioca in a medium bowl. Gently toss with fruit mixture.

Step 6

Divide into 2 prepared pastry-lined pie pans. Cover with top crusts. Trim and crimp edges. Whisk together the egg yolk and water in a small bowl. Brush tops of pies with egg wash. Cut a few slits in the pie tops to allow steam to vent.