Bumbleberry Pie Ii Recipe

Name: Bumbleberry Pie Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

1326

kcal

Calories

Fat

292

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 1/2 cups all-purpose flour, 1/4 teaspoon salt, 2 cups shortening, 3/4 cup cold water, and more.

Yes, Bumbleberry Pie Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bumbleberry Pie Ii

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