Bumbleberry Pie

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.

This makes 2 pies.

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Family Recipes