Yields 2 Pies; 12 servings
Prep.Time: 30 minutes
5 1/2 cups All-purpose flour
1/4 teaspoon Salt
2 cups Shortening
1 tablespoon Vinegar
3/4 cup Cold Water
2 cups fresh or frozen Blueberries
2 cups fresh or frozen Raspberries
2 cups fresh or frozen sliced Strawberries
2 cups fresh or frozen chopped Rhubarb
4 cups chopped peeled Baking Apples
2 cups Sugar
2/3 cup All-purpose flour
2 tablespoons Lemon Juice
1 Egg Yolk
2 tablespoons Water (or less)
CRUST: In a bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over the dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls; cover and chill 30 minutes. Meanwhile, preheat oven to 350 degrees.
FILLING: combine filling ingredients and set aside.
On a lightly floured surface, roll out two balls to fit two 9-inch pie pans. Spoon filling into crusts. Roll out remaining two balls; place over fillings. Seal and flute edges. Beat egg yolk and water; brush over pies. Cut slits in top crusts; bake 50-60 minutes or until golden brown.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved