From the kitchen of Stephanie Knewasser. After
stopping at a roadside bakery and sampling the
bumbleberry pie, I was determined to find a recipe. The
combination of apples, rhubarb, strawberries,
blueberries & raspberries is what makes this special.
Use frozen fruit if fresh isn't available. It'll be just as
good.
stopping at a roadside bakery and sampling the
bumbleberry pie, I was determined to find a recipe. The
combination of apples, rhubarb, strawberries,
blueberries & raspberries is what makes this special.
Use frozen fruit if fresh isn't available. It'll be just as
good.
In a large bowl, combine:
4 cups apples - peeled, cored and chopped
2 cups chopped rhubarb
2 cups sliced strawberries
2 cups blueberries
2 cups raspberries
2 tablespoons lemon juice
Mix together:
2 cups sugar
2/3 cup flour
2 Tbsp tapioca
Toss with fruit mixture.
Divide into 2 pastry lined pie pans.
Cover with top crusts.
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 @ 350, 50 to 60 minutes,
or until filling is bubbly and top is golden.
4 cups apples - peeled, cored and chopped
2 cups chopped rhubarb
2 cups sliced strawberries
2 cups blueberries
2 cups raspberries
2 tablespoons lemon juice
Mix together:
2 cups sugar
2/3 cup flour
2 Tbsp tapioca
Toss with fruit mixture.
Divide into 2 pastry lined pie pans.
Cover with top crusts.
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 @ 350, 50 to 60 minutes,
or until filling is bubbly and top is golden.
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