Bumbleberry Pie II
The recipe Bumbleberry Pie II can be made in roughly 1 hour and 45 minutes. One portion of this dish contains approximately 6g of protein, 27g of fat, and a total of 537 calories. This dairy free and lacto ovo vegetarian recipe serves 16 and costs $1.09 per serving. Head to the store and pick up lemon juice, white sugar, water, and a few other things to make it today. 172 people found this recipe to be scrumptious and satisfying. It is brought to you by Allrecipes. It works well as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is solid. If you like this recipe, take a look at these similar recipes: Bumbleberry Pie, Bumbleberry Pie, and Bumbleberry Pancakes.
Servings: 16
Preparation duration: 45 minutes
Cooking duration: 60 minutes
Ingredients:
4 cups apples - peeled, cored and chopped
2 cups fresh blueberries
1 egg
1 egg yolk, beaten
5 1/2 cups all-purpose flour
2 tablespoons lemon juice
2 cups fresh raspberries
2 cups chopped fresh rhubarb
1/4 teaspoon salt
2 cups shortening
2 cups sliced fresh strawberries
2 tablespoons tapioca
1 tablespoon vinegar.jpg)
2 tablespoons water
2 cups white sugar
Equipment:
bowl
oven
whisk
pie form
Cooking instruction summary:
Preheat oven to 350 degrees F (175 degrees C).In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.Kitchen-Friendly View
Step by step:
1. Preheat oven to 350 degrees F (175 degrees C).In a large bowl, combine flour and salt.
2. Cut in shortening until mixture resembles coarse crumbs.
3. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight.
4. Roll out dough portions to fit a 9 inch pie pan.
5. Place bottom crusts in 2 pie pans. Set aside top crusts.In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice.
6. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges.
7. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water).
8. Cut a few slits in the top to allow steam to vent.
Nutrition Information:
covered percent of daily need
