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!
Ingredients
- ½ cups all-purpose flour: 5 piece
- salt: 0.25 tsp
- shortening: 2 cups
- water: 0.75 cup (cold)
- egg: 1 piece
- vinegar: 1 Tbsp
- apples: 4 cups (chopped)
- fresh rhubarb: 2 cups (chopped)
- fresh strawberries: 2 cups (sliced)
- blueberries: 2 cups (fresh)
- raspberries: 2 cups (fresh)
- lemon juice: 2 Tbsp
- white sugar: 2 cups
- all-purpose flour: 0.66667 cup
- tapioca: 2 Tbsp
- egg yolk: 1 piece (beaten)
- water: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
