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Bumbleberry Pie



From the kitchen of Stephanie Knewasser



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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.



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.







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com