Bumbleberry Pie II

SUBMITTED BY: TEDDYMOM1 PHOTO BY: Mrs. D

"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!"

PREP TIME	45 Min
COOK TIME	1 Hr
READY IN	1 Hr 45 Min

SERVINGS & SCALING

Original recipe yield: 2 - 9 inch pies

USMETRIC

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INGREDIENTS

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

READ REVIEWS (25)

DIRECTIONS

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.

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 14, 2005 by RachelBC

A 5 out of 5!!! This pie is terrific. Normally, I have a difficult time making good pie dough, but this one was absolutely delightful, both to work with and to eat. :) I didn't have time to chill it 4 hours, so I only chilled it for 1 - and it still was a dream to roll out. I used my own frozen raspberries, blueberries, and rhubarb in this recipe, and the fresh apples called for. By the time I put that into my pie crusts, there simply wasn't any more room for the strawberries - so I left them out, and didn't even miss them. One thing I would suggest: serve this pie when it's totally cooled off, *not* warm from the oven. I served it warm, and the juice from all the berries made it really runny. I was a little upset at first, thinking I didn't add enough flour or something, but when it cooled off, it was a perfect consistency and thickness. I will be saving the pie dough recipe for all my pie recipes from now on, and I'll DEFINITELY be making this recipe again!

9 users found this review helpful

Reviewed on Aug. 8, 2003 by BETTY2242

This is a great recipe! I turned this into a cobbler to cut down on the cholesterol. I eliminated the pie crusts and substituted a crumb topping made from brown sugar, oatmeal & walnuts.

8 users found this review helpful