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Bumbleberry Rhubarb Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients:
pie crust 3
c
all-purpose flour 1/4
t
salt 1
c
vegetable shortening,
chille
6
tb
ice water,
(or more)
1
lg
egg 1 1/2
ts
white vinegar
filling 2
lg
baking* apples,
peeled, core
1
c
fresh rhubarb,
chopped
1
c
raspberries, frozen,
thawed
1
c
blueberries, frozen,
thawed
1
c
strawberries, frozen,
thawed
1
c
sugar 1/3
c
all-purpose flour 1
tb
fresh lemon juice
Directions:
Recipe by: Bon Appetit Magazine * such as Rome Beauty. FOR CRUST
Combine flour and salt in processor. Add shortening and process using
on/off turns until mixture resembles coarse meal. Whisk 6 tablespoons
water, egg and vinegar in small bowl to blend. Gradually add to flour
mixture, processing with on/off turns until moist clumps form. If dough
is too dry, add water by teaspoonfuls to moisten. Gather dough into 2
equal balls and flatten into disks. Wrap each disk in plastic and
refrigerate 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let
soften slightly at room temperature before rolling.) Preheat oven to 400
degrees. Roll out 1 dough disk on lightly floured surface to 11"
diameter round. Transfer dough to 9-inch-diameter glass pie dish. Trim
crust even with edge of pie dish. FOR FILLING Combine all
ingredients in large bowl and stir to combine. Spoon mixture into pie
crust. Roll out remaining dough disk on floured surface to
11-inch-diameter round. Place round atop pie filling. Trim crust,
leaving 1/2-inch overhang. Fold top crust edge under bottom crust edge,
pressing to seal. Crimp edges. Cut slits in top crust to allow steam to
escape. Place pie on baking sheet and bake 25 minutes. Reduce oven
temperature to 350 degrees and bake until crust is golden and juices
bubble, about 30 minutes. Transfer pie to rack and cool. The exact
origin of the whimsical name for this old fashioned pie, is not known,
but it is a delicious, easy-to make dessert. Source: Bon Appetit
Magazine - October, 1994
By KKBG35A RUTH BURKHAR
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