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Bumbleberry Pie Recipe

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

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Bumbleberry Pie Recipe

Prep: 30 min. + chilling Bake: 50 min.

Yield: 16 Servings

30 50 80

Ingredients

5-1/2 cups 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 all-purpose flour
2 tablespoons lemon juice
EGG WASH:
1 egg yolk
1 to 2 tablespoons water

Directions

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.
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.
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).

Nutritional Facts 1 serving (1 slice) equals 544 calories, 25 g fat (6 g saturated fat), 27 mg cholesterol, 43 mg sodium, 73 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Bumbleberry Pie in Taste of Home August/September 1996, p51