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BUMBLEBERRY PIE
Looking for something to use all those plump ripe berries? This is the ticket! "These pies have been a hit at the Lodge for many years. It would be impossible to take it off the menu.", says chef David Forestell of the Buffalo Mountain Lodge. The lodge is located on Tunnel Mountain Road in Banff, Alberta, just off the TransCanada Highway; P. O. Box 1326, Banff AB Canada TOL OCO; 1-800/661-1367.
Yields 2 Pies; 12 servings
Prep.Time: 30 minutes
CRUST:
5 1/2 cups All-purpose flour
1/4 teaspoon Salt
2 cups Shortening
1 Egg
1 tablespoon Vinegar
3/4 cup Cold Water
FILLING:
2 cups fresh or frozen Blueberries
2 cups fresh or frozen Raspberries
2 cups fresh or frozen sliced Strawberries
2 cups fresh or frozen chopped Rhubarb
4 cups chopped peeled Baking Apples
2 cups Sugar
2/3 cup All-purpose flour
2 tablespoons Lemon Juice
1 Egg Yolk
2 tablespoons Water (or less)
CRUST: In a bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over the dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls; cover and chill 30 minutes. Meanwhile, preheat oven to 350 degrees.
FILLING: combine filling ingredients and set aside.
On a lightly floured surface, roll out two balls to fit two 9-inch pie pans. Spoon filling into crusts. Roll out remaining two balls; place over fillings. Seal and flute edges. Beat egg yolk and water; brush over pies. Cut slits in top crusts; bake 50-60 minutes or until golden brown.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved