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Bumbleberry Pie II

4

0 min

Bumbleberry Pie II

Bumbleberry Pie II Photo 1

Category

Pie Recipes

Time

0 min

Serving

16 persons

Calories

554

Rating

4.00★ (109)

Cuisine

Author: Victoria Buriak
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!

Ingredients

  • ½ cups all-purpose flour: 5 piece
  • salt: 0.25 tsp
  • shortening: 2 cups
  • water: 0.75 cup (cold)
  • egg: 1 piece
  • vinegar: 1 Tbsp
  • apples: 4 cups (chopped)
  • fresh rhubarb: 2 cups (chopped)
  • fresh strawberries: 2 cups (sliced)
  • blueberries: 2 cups (fresh)
  • raspberries: 2 cups (fresh)
  • lemon juice: 2 Tbsp
  • white sugar: 2 cups
  • all-purpose flour: 0.66667 cup
  • tapioca: 2 Tbsp
  • egg yolk: 1 piece (beaten)
  • water: 2 Tbsp

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C).
    Bumbleberry Pie II Photo 2
  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.
    Bumbleberry Pie II Photo 3
  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.
    Bumbleberry Pie II Photo 4
  4. Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
    Bumbleberry Pie II Photo 5

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