I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!
| Prep Time: | 45m |
| Cook Time: | 1h |
| Ready in: | 1h 45m |
| Yield: | 2 - 9 inch pies |
| Ingredients | |
| 5 1/2 cups all-purpose flour 1/4 teaspoon salt 2 cups shortening 3/4 cup cold water 1 egg 1 tablespoon vinegar 4 cups apples - peeled, cored and chopped 2 cups chopped fresh rhubarb 2 cups sliced fresh strawberries 2 cups fresh blueberries 2 cups fresh raspberries 2 tablespoons lemon juice 2 cups white sugar 2/3 cup all-purpose flour 2 tablespoons tapioca 1 egg yolk, beaten 2 tablespoons water | |
- 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.
| Nutrition Information Servings Per Recipe: 16 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 556 cal | Total Fat: | 27.1 g | Cholesterol: | 27 mg | |||
| Sodium: | 44 mg | Carbohydrates: | 74 g | Fiber: | 4.4 g | |||
| Protein: | 6.1 g | |||||||
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