Bumbleberry Pie II recipe

Name: Bumbleberry Pie II
Prep time: 45 min
Cook time: 60 min
Total time: 1 h 45 min
Ingredients: 2 cups white sugar; 1 egg; ¼ teaspoon salt; 2 cups shortening; 2 tablespoons water; 2 cups sliced fresh strawberries; 2 tablespoons lemon juice; ⅔ cup all-purpose flour; 5 ½ cups all-purpose flour; 1 egg yolk, beaten; 2 cups fresh blueberries; ¾ cup cold water; 2 cups fresh raspberries; 1 tablespoon vinegar; 2 tablespoons tapioca; 2 cups chopped fresh rhubarb; 4 cups apples - peeled, cored and chopped

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.