Bumbleberry Pie
TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min.
YIELD: 16 servings (2 pies).
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
Ingredients
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5-1/2 cups all-purpose flour
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1/4 teaspoon salt
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2 cups shortening
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1 egg
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1 tablespoon white vinegar
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3/4 cup cold water
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FILLING:
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2 cups each fresh or frozen blueberries, raspberries and sliced strawberries
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2 cups fresh or frozen chopped rhubarb
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4 cups chopped peeled baking apples
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2 cups sugar
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2/3 cup all-purpose flour
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2 tablespoons lemon juice
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EGG WASH:
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1 egg yolk
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1 to 2 tablespoons water
Directions
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1.
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.
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2.
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.
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3.
Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.
Nutrition Facts
1 slice: 544 calories, 25g fat (6g saturated fat), 27mg cholesterol, 43mg sodium, 73g carbohydrate (32g sugars, 4g fiber), 6g protein.
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