Ingredients
For the Dough:
All-purpose flour
Salt
Shortening
Cold water
Large egg
Vinegar
For the Filling:
Apples, peeled and chopped
Fresh rhubarb, chopped
Fresh strawberries, sliced
Fresh blueberries
Raspberries
Lemon juice
White sugar
All-purpose flour
Tapioca
Large egg yolk, beaten
Water
Instructions
- Preheat oven to 350°F (175°C).
- Make the dough: In a large bowl, combine flour and salt. Cut in shortening until crumbly. In a separate bowl, whisk water, egg, and vinegar; stir into flour mixture until dough forms.
- Divide dough into 4 balls, wrap in plastic, and refrigerate 4 hours or overnight.
- Roll out dough to fit two 9-inch pie pans. Place bottom crusts in pans and set aside top crusts.
- Make the filling: In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. In another bowl, mix sugar, flour, and tapioca, then toss with fruit.
- Divide filling between pie crusts. Cover with top crusts, trim, and crimp edges.
- Whisk egg yolk with water and brush over pie tops. Cut a few slits for steam vents.
- Bake 50–60 minutes, until filling is bubbly and crust is golden.
Notes
- Use frozen berries if fresh aren’t available—thaw and drain well.
- Add cinnamon or nutmeg for a warm spice note.
- Try a lattice crust for a rustic look.
- Sprinkle coarse sugar on top for extra crunch.
- Swap in cherries or blackberries for variation.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 285
- Sugar: 21g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 28mg
