posted by pwhayes 06-05-99 1:42 PM
Newsgroups: rec.food.recipes
From: metcalfe@upei.ca (Gail Metcalfe)
Subject: Bumbleberry Pie
Organization: University of Prince Edward Island, CANADA
Date: Wed, 1 Dec 1993 13:58:08 GMT
Pastry for 9 inch double crust pie
1 cup chopped rhubarb
2 cups chopped, peeled apples
1 cup blackberries
1 cup raspberries
3/4 cup white sugar
4 tsp flour
4 tsp cornstarch
4 tsp butter
1 tbsp lemon juice
Preheat oven to 425° F.
Microwave rhubarb at high for 50 seconds or until slightly softened.
In large bowl, combine fruits. Combine sugar, flour and cornstarch. Toss with fruit to coat evenly. Transfer to pie shell, dot with butter and sprinkle with lemon juice. Assemble as for any 2-crust
pie.
Bake at 425 degrees for 15 mins, reduce heat to 350 and bake for 35 mins or until pastry is golden and filling bubbly .
posted by pwhayes 06-05-99 1:42 PM
Bumbleberry Pie
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 and sliced Strawberries
2 cups fresh or frozen chopped Rhubarb
4 cups peeled, chopped baking Apples
2 cups sugar
2/3 cup all-purpose 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, and 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.
Preheat oven to 350° F. 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.
Stacie--Bumbleberry Pie--A family favorite!--Origin unknown