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Bumbleberry Pie II
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
"Years of perfected pie-making results in a delicate balance of sweetness, allowing the vibrant flavors of fresh fruit to truly shine."
Ingredients:
  • 5.5 cups all-purpose flour
  • 2 cups shortening
  • 0.75 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
  • 0.66666668653488 cup all-purpose flour
  • 2 tablespoons tapioca
  • 1 egg yolk, beaten
  • 2 tablespoons water
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Mix flour and salt in a large bowl. Add shortening and blend until mixture looks like coarse crumbs. In a separate bowl, whisk together 3/4 cup water, egg, and vinegar. Combine with flour mixture until dough forms a ball. Divide into 4 balls and refrigerate wrapped in plastic for 4 hours or overnight. Roll out dough to fit 2 pie pans. Fit the bottom crusts in the pans and save the top crusts for later.
  • Combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice in a large bowl. Toss with a mixture of 2 cups sugar, 2/3 cup flour, and tapioca. Divide the fruit mixture into 2 pastry lined pie pans. Top with crusts, trim, and crimp edges. Brush with egg wash (1 egg yolk + 2 tablespoons water) and make slits for steam.
  • Bake until the filling is bubbly in the center and the top is golden brown, approximately 50-60 minutes in a preheated oven.

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