Rating: 5 stars
109 Ratings
  • 5 star values: 97
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

I have made these pies for many years and always get great results and reviews! These pies are not too sweet, and the fresh fruit taste really shines!

Recipe Summary

prep:
45 mins
cook:
1 hr
total:
1 hr 45 mins
Servings:
16
Yield:
2 - 9 inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.

  • In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.

  • Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

Nutrition Facts

554 calories; protein 6.2g; carbohydrates 73.7g; fat 27g; cholesterol 24.4mg; sodium 43.9mg. Full Nutrition
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