Deep-Dish Bumbleberry Pie
Prep Time: 1 hr
Cook Time: 1 hr 50 min
- 2.25 cup(s) all-purpose flour
- .5 teaspoon(s) salt
- .5 cup(s) (1 stick) butter or margarine, cold, cut into pieces
- .25 cup(s) vegetable shortening
- 5 tablespoon(s) (more as needed) ice water
- .75 cup(s) sugar
- .25 cup(s) cornstarch
- 2 large (1 pound) Golden Delicious apples, peeled, cored, and cut into 3/4-inch chunks
- 5 cup(s) assorted berries such as blueberries, raspberries, blackberries, and sliced strawberries
- 1 tablespoon(s) milk or cream
- 2 teaspoon(s) sugar
- Prepare Pastry: In large bowl, combine flour and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
- Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition until dough is just moist enough to hold together.
- Shape dough into 2 disks, 1 slightly larger than the other. Wrap each disk in plastic wrap and refrigerate at least 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
- Prepare Berry Filling: In large bowl, combine sugar and cornstarch. Add apples and berries; gently toss to combine.
- Preheat oven to 450 degrees F. Adjust oven rack to lowest position in bottom of oven. Line large cookie sheet with foil; place in oven while oven preheats.
- On lightly floured surface, with floured rolling pin, roll larger disk of dough into 13-inch round. Ease round into 9 1/2-inch deep-dish pie plate. Trim edge, leaving 1-inch overhang. Spoon filling into crust.
- Roll remaining disk of dough into 12-inch round. With floured pastry wheel or knife, cut dough into 1-inch-wide strips. Brush edge of bottom crust with some milk. Place half of strips, about 3/4 inch apart, across top of pie. Place remaining strips perpendicular to first strips or use to weave a lattice. Trim ends, leaving 1-inch overhang. Press strip ends onto edge of bottom crust to seal. Turn overhang up and over ends of strips; pinch to seal and make a high fluted edge. Brush lattice with remaining milk; sprinkle with remaining 2 teaspoons sugar.
- Place pie plate on hot foil-lined cookie sheet. Bake pie 20 minutes. Reset oven control to 375 degrees F. Bake pie 1 hour and 30 minutes longer or until filling bubbles and crust is deep golden brown. Cover pie loosely with foil after first hour of total baking time to prevent overbrowning. Cool pie on wire rack about 2 hours to serve warm, or cool completely to serve later.
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