Prep 20 mins
Cook 50 mins
This is a classic Bumbleberry Pie & happens to be the favorite fruit pie of a friend called Lou Lou - mystery solved! This pie is not difficult to make although there are a lot of ingredients & a fair bit of work - you have to make the pastry........Time to make doesn't include chilling time!
- 5 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 2 cups shortening
- 3⁄4 cup cold water
- 1 egg
- 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
- 1⁄2 cup all-purpose flour
- 2 tablespoons tapioca
- 1 egg yolk, beaten
- 2 tablespoons water
- Preheat oven to 350°F.
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together ¾ 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, 1/2 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 for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
Can't believe nobody has reviewed this recipe. It is so delicious. I have used frozen rhubarb, strawberries and raspberries and it is still the best pie we have ever had.