Lou Lou's Favourite Bumbleberry Pie

Submitted by Um Safia

"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!"

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Yields: 2 pies

ingredients

• Pastry

• 5 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon salt
• 2 cups shortening
• 3⁄4 cup cold water
• 1 egg

• Filling

• 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

• Egg Wash

• 1 egg yolk, beaten
• 2 tablespoons water

directions

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Reviews

[Tweater]

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.