Lou Lou's Favourite Bumbleberry Pie |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
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! Ingredients:
5 1/2 cups all-purpose flour |
1/4 teaspoon salt |
2 cups shortening |
3/4 cup cold water |
1 egg |
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 |
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 3/4 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.
|
|