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    Tuesday, May 19, 2015

    Bumbleberry Pie II recipe

    Bumbleberry Pie II recipe

    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

    Preparation Directions:
    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.

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    Item Reviewed: Bumbleberry Pie II recipe Rating: 5 Reviewed By: Eng.Mohamed Mahmoud
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