10 Inch deep dish pan
4 cups all-purpose flour
2 cups shortening
1 cup ice cold water
2 cups apples - peeled, cored, sliced thin (I used granny smith)
1 1/2 cups chopped fresh rhubarb
1 1/2 cups sliced fresh blackberries
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries
2 tablespoons lemon juice
1 1/2- 2 cups white sugar
2/3 cup all-purpose flour
2 tablespoons minute tapioca
To brush on top of crust:
1 egg yolk, beaten (or milk)
2 tablespoons water
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, place flour, cut in shortening until mixture resembles coarse crumbs.
3. Add ice cold water a little at a time until incorporated and forms a ball. (I use my kitchen aid mixer for this step)
4. Divide dough into 4 balls. Wrap in plastic and refrigerate for 1/2-1 hour or overnight.
5. Roll out dough portions to fit a 10 inch deep dish pie pan. Place bottom crusts in pie pan. Set aside top crusts.
6. In a large bowl, combine apples, rhubarb, Blackberries, blueberries, raspberries, and lemon juice.
7. Mix together 1 1/2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Place into pastry lined pie pan.
8. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water)or you can just use plain milk to brush the top crust. Cut a few slits in the top to allow steam to vent.
9. Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown. For a 10 inch deep dish pie (watkins collector plates it takes 90 minutes)
10. Pie must be completely cool to get a pretty slice of pie. The juices and thickeners must cool completely or the pieces will run out of the slices when cut.