Bumbleberry Pie
photo by Dorel
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6-8
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
-
CRUST
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 1 cup shortening
- 1 egg, lightly beaten
- milk
directions
- In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
- CRUST:.
- In another bowl combine the flour and salt, cut in shortening until crumbly.
- Place egg in measuring cup and add enough milk to measure 2/3 cup.
- Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
- Divide into 3 portions and freeze one for another day.
- Roll out remaining 2 portions and place 1 in bottom of pie plate.
- Add fruit mixture and cover with top crust.
- Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
- Brush with cream and sprinkle with sugar.
- Bake at 350° for about 1 hour till filling is bubbling and crust is brown.
- Cool on wire rack. Delicious served with ice cream.
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RECIPE SUBMITTED BY
<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>