Bumbleberry Pie

posted by Elle 08-27-98 12:07 PM

Bumbleberry Pi(makes 2)
courtesy Taste of Home Magazine/Aug/Sept 1996

This recipe is from the Buffalo Mountain Lodge in Banff, Alberta (Chef David Forestell). It is requested often.

5 1/2 cups flour
1/4 tsp salt
2 cups shortening
1 egg
1 TB vinegar
3/4 cup cold water

Filling:
2 cups each fresh or frozen blueberries, raspberries and sliced strawberries
2 cups fresh or frozen chopped rhubarb
4 cups chopped peeled baking apples
2 cups sugar
2/3 cup flour
2 TBl. lemon juice

Egg Wash:
1 egg yolk
1-2 TBL. water


In a 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, 2 TBL. at a time, until dough can be formed into a ball. Divide into 4 balls. Cover and chill for 30 min.

Preheat oven to 350 F.

On a lightly floured surface, roll out 2 balls to fit 2 (9") pie pans. Combine filling ingredienets (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. Beat yolk and water; brush over pies. cut slits in top crust.

Bake at 350 for 50-60 min or until golden brown.

Yield 16 servings (2 pies)



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