Bumbleberry Pie
Source of Recipe
Aunt Saunny
16 servings -- 2 Pies
5 1/2 cups all-purpose flour
1/4 tsp salt
2 cups shortening
1 egg
1 tbsp vinegar
3/4 cup cold water
Filling, 2 cups each:
Fresh or frozen Blueberries
Raspberries
Sliced Strawberries
2 cups fresh or frozen chopped Rhubarb
4 cups peeled, chopped baking Apples
2 cups sugar
2/3 cup all-purose flour
2 tbsp lemon juice
Egg Wash:
1 egg yolk
1-2 tbsp water
In bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar, & water-- sprinkle over dry ingredients and toss. If needed add more water, tbsp at a time, until dough can be formed into a ball. Divide into 4 balls. Cover and chill for 30 minutes. On lightly floured surface, Roll out 2 balls to fit 2-9" pie pans. Combine filling ingredients (partially thaw fruit, if necessary) Spoon filling into crusts. Roll remaining pastry to fit pies. Place over filling. Seal and flute the edges Now beat egg yolk and water, Brush over pies. Next cut slits in top of crusts. Bake at 350f preheated oven for 50 -- 60 minutes or until golden brown.
|
|
member logon
