I’ve been making these pies for a long time and always get fantastic feedback! These pies are not overly sugary, and the flavor of the fresh fruit really pops!
| Prep Time: | 45 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 16 |
| Yield: | 2 to 9 – inch pies |
Ingredients
- 5 ½ cups all-purpose flour
- ¼ teaspoon salt
- 2 cups shortening
- ¾ cup cold water
- 1 egg
- 1 tablespoon vinegar
- 4 cups apples – peeled, cored and chopped
- 2 cups chopped fresh rhubarb
- 2 cups sliced fresh strawberries
- 2 cups fresh blueberries
- 2 cups fresh raspberries
- 2 tablespoons lemon juice
- 2 cups white sugar
- ⅔ cup all-purpose flour
- 2 tablespoons tapioca
- 1 egg yolk, beaten
- 2 tablespoons water
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
- In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. 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 in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 44 mg |
| Sugars | 32 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe exactly the first time. We dabble the next time I make it. Second pie I ever made
This pie was superb! Used pear instead of apple since we have a pear tree, rhubarb & wild blackberries. Used 1/2 the amount of sugar as we prefer a less sweet pie. Will definitely make this one again. Thanks for sharing!
These were so super runny! They’ve been in the fridge since yesterday and I actually don’t know if I should serve them. Help!
Anytime I make this it is a big hit. Rhubarb does not grow where I live and I also couldn’t find any in grocery stores (canned or fresh!) so I have left it out a few times and the pie is still amazing. I’ve also cheated many times and bought frozen pre-cut fruit and haven’t been able to tell the difference.
I used frozen berries that I mixed together this summer plus extra blueberries I had on hand. I used four honey crisp apples but no rhubarb as I forgot to thaw some out. I also used corn starch to thicken, along with the flour. This time I made just one pie and it was heaping with fruit. This is one of my favourite go-to recipes.
I use this as a base for a mixed berry pie using whatever berries I have available. I do put my berries and the flour, etc. on the stovetop and stir just long enough to thicken my pie filling. The 6 cups of fruit for one pie is spot on.
Yum! Family liked!
I was kind of looking forward to pie, but this was good.
Ok I can’t do a fancy crust like you guys but this was as easy as p-…..1-2-3. The top of this thing came our like candy. I thought the strawberries made the filling kinda runny, so I tossed in a little granola. Worked like a charm!
Can’t count the crust as it was from the freezer aisle at the store. That said, the innards were lovely; I subbed cornstarch for the tapioca and seasoned with nutmeg and cinnamon. Also didn’t have a lemon so I used lime. It gelled after cooling and it tasted like a fruit salad baked in juiciness. My hubby raved; my dog craved and I liked it, though apple and strawberry rhubarb rule, but that’s a personal preference. Thanks.
One of my all-time favorite pies. It is surprisingly good. The blend of flavors creates a new, and even better, flavor.
Awesome recipe – the whole family loved it. The filling is delicious (I used my own crust recipe). I didn’t have any tapioca, so I substituted cornstarch, in an equal amount.
Adding quick tapioca is awesome. I put a layer of graham cracker crumbs on the bottom to absorb some goodness and then a sprinkle on top. Adds a great flavor
Loved this, even though I had never tried rhubarb before. I tried using cornstarch instead of tapioca like someone suggested and it didn’t work for me, was too runny. Loved it anyway. Will make again!
So easy to make and it was delicious!!!!
I made this pie for a birthday and we loved it. I used my own crust recipe (why mess with a good thing) but followed the filling recipe with the exception of replacing the tapioca with cornstarch as I didn’t have any. It was excellent. I ended up making one large pie and 6 smaller ones to freeze. Thanks for an excellent recipe!
Mine I would call “refrigerator” pie as I just used fruit I had — rhubarb, strawberries, apples, plums, and pears. Did not use tapioca, just increased flour a bit. Delicious!
Enjoyed the combination of fruits, but did not like the pastry.
I made this for a pie contest and everyone loved it! It won first place! Although the filling and everything was great, I had trouble with the pie crust recipe, so I ended up having to go buy some at the store.. Oh, well! Overall, it was a big hit.
This by far, is one of the best recipes. I too, have replaced the tapioca with cornstarch and turns out perfectly. Pending on season, have also added Black Berries, Cherries and Saskatoon Berries. Family is not a fan of pies, so have used berry mixture for cheese cakes, cakes, muffins and topping on softened Brie on croissants or lightly toasted baguettes.
This was great! This is only the second pie I have ever made and it turned out great. I used store bought crust due to time constraints. I made it for my church Thanksgiving lunch and surprised all the older ladies that a guy can bake. I only brought home one small piece from both pies. I had a little trouble finding rhubarb but after four different stores I finally found it. I used frozen for all the fruits except for the apples and had no problems. Make sure that you let them thaw out a little first so you don’t have to much added moisture. I also recommend having a very large bowl when combining everything as it made it much easier and very little risk of some of it spilling out. Will definitely make this again. P.S. I have to thank my wife as she did help with some pointers as I was putting it all together. I was very glad for the help as I didn’t want to screw it up!