Bumbleberry Pie

• 2 cups apples, chopped peeled
• 1 cup rhubarb, chopped
• 1 cup strawberry, sliced
• 1 cup blueberries
• 1 cup raspberries
• 1 - 1 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1 tablespoon tapioca
• CRUST
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 cup shortening
• 1 egg, lightly beaten
• milk

1. In a bowl combine the fruit, sugar, flour and tapioca, then set aside.
2. CRUST:.
3. In another bowl combine the flour and salt, cut in shortening until crumbly.
4. Place egg in measuring cup and add enough milk to measure 2/3 cup.
5. Add to crumbs and stir just until combined, (don't work too much, you may have to add a bit more flour).
6. Divide into 3 portions and freeze one for another day.
7. Roll out remaining 2 portions and place 1 in bottom of pie plate.
8. Add fruit mixture and cover with top crust.
9. Seal and crimp if you want a fancy looking pie, then cut slits in top crust.
10. Brush with cream and sprinkle with sugar.
11. Bake at 350u0b0 for about 1 hour till filling is bubbling and crust is brown.
12. Cool on wire rack. Delicious served with ice cream.

apples, rhubarb, strawberry, blueberries, raspberries, sugar, allpurpose, tapioca, flour, salt, shortening, egg, milk

Taken from www.food.com/recipe/bumbleberry-pie-308050 (may not work)