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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe was in a magazine I received from a friend who lives in Iowa. Thanks Doreen. It's a beautiful magazine. I made one 9 pie and had enough left over to make quite a few tarts. They were being eaten before they were barely out of the oven. I didn't think to count them before they were eaten. I used my own recipe for the crust and had store bought tart shells. It has a wonderful flavour. All my berries and the rhubarb were from frozen and thawed before mixing. Apples of course were fresh. The recipe calls for 1 1/2 cups sugar. I only used 1 cup and we even found that a little too sweet for our taste. This is a very simple recipe if you use store bought pie crust. Ingredients:
2 cups apples, chopped peeled |
1 cup rhubarb, chopped |
1 cup strawberry, sliced |
1 cup blueberries |
1 cup raspberries |
1 -1 1/2 cup sugar |
1/2 cup all-purpose flour |
1 tablespoon tapioca |
2 1/2 cups flour |
1 teaspoon salt |
1 cup shortening |
1 egg, lightly beaten |
milk |
Directions:
1. In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
2. CRUST:.
3. In another bowl combine the flour and salt, cut in shortening until crumbly.
4. Place egg in measuring cup and add enough milk to measure 2/3 cup.
5. Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
6. Divide into 3 portions and freeze one for another day.
7. Roll out remaining 2 portions and place 1 in bottom of pie plate.
8. Add fruit mixture and cover with top crust.
9. Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
10. Brush with cream and sprinkle with sugar.
11. Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
12. Cool on wire rack. Delicious served with ice cream.
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