sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Bumbleberry Rhubarb Pie

Author/Submitted by:
Servings: 1
Categories: Desserts / Pies & Pastries

    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
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

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

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.