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Ingredients

• Cooking Time: 55-65
• Servings: 16
• CRUST:
• 5 1/2 cups all purpose flour
• 1/4 tsp. salt
• 2 cups shortening
• 1 egg
• 1 Tbsp. vinegar
• 3/4 cup cold water
• FILLING:
• 2 cups EACH fresh or frozen blueberries, raspberries and sliced strawberries
• 2 cups fresh or frozen rhubarb
• 4 cups chopped peeled baking apples (I use Granny Smith)
• 2 cups sugar
• 2/3 cup all purpose flour
• 2 Tbsp. lemon juice
• EGG WASH:
• 1 egg yolk
• 1-2 Tbsp. water

Description

I Found This Recipe In August 1998, From A Summer Resort In The Canadian Rockies. It Immediately Appealed To Me, Because I Love Fruit Pies. I Made It 2 Weeks Later And Entered It In Our County Fair, W..

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