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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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This pie has long been a hit here. It is so popular it would be impossible to take it off the menu.Buffalo Mountain Lodge, Bannff, Alberta Ingredients:
5-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2 cups shortening |
1 egg |
1 tablespoon white vinegar |
3/4 cup cold water |
filling: |
2 cups each fresh or frozen blueberries, raspberries and sliced strawberries |
2 cups fresh or frozen chopped rhubarb |
4 cups chopped peeled baking apples |
2 cups sugar |
2/3 cup king arthur unbleached all-purpose flour |
2 tablespoons lemon juice |
egg wash: |
1 egg yolk |
1 to 2 tablespoons water |
Directions:
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes.
2. On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges.
3. Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown. Yield: 16 servings (2 pies).
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