I’ve made these fruit pies for years, and they always get great results and reviews. They’re not too sweet, and the fresh fruit flavor really shines through!
Preparation Details
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 5 hrs 45 mins
Servings: 16
Ingredients
- 5 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 cups shortening
- ¾ cup cold water
- 1 large egg
- 1 tablespoon vinegar
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- For the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Whisk water, egg, and vinegar together in a medium bowl. Stir into flour until mixture forms a ball.
- Divide dough into 4 equal balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll out dough to fit two 9-inch pie pans. Place bottom crusts in 2 pie pans. Roll out and set aside top crusts.
- For the filling: Combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice in a large bowl. Combine sugar, flour, and tapioca in a medium bowl. Gently toss with fruit mixture.
- Divide fruit mixture into 2 prepared pastry-lined pie pans. Cover with top crusts. Trim and crimp edges. Whisk together egg yolk and water in a small bowl. Brush tops of pies with egg wash. Cut a few slits in pie tops to allow steam to vent.
- Bake in the preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
