Bumbleberry Pie Recipe

Ingredients

• 1-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup cold butter
• 1/4 cup cold water
• FILLING:
• 1 medium tart apple, peeled and diced
• 1 cup diced fresh or frozen rhubarb, thawed
• 1 cup fresh or frozen raspberries, thawed and drained
• 1 cup fresh or frozen blueberries, thawed and drained
• 1 cup sliced fresh or frozen strawberries, thawed and drained
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1 tablespoon lemon juice

Directions

• In a small bowl, combine the flour, salt and sugar. Cut in butter until mixture ensembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.
• On a lightly floured surface, roll out half of the dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to within 1 in. beyond edge of plate.
• In a large bowl, combine the filling ingredients; pour into crust. Roll out the remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil.
• Bake at 400° for 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.

Bumbleberry Pie published in Country Extra May 2003, p37