Summer Surprise Pie

Summer Surprise Pie

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Crust Ingredients

  • ¼ C butter flavored Crisco
  • ¼ C lard
  • ¼ C hot water
  • 2 C Nightingale flour, divided
  • Dash of salt

Filling:

  • 1 C blackberries
  • 1 C blueberries
  • 1 C apples
  • 1 C peaches
  • 1 C strawberries
  • 1 C raspberries
  • 1 C rhubarb
  • 1/3 C minute tapioca
  • 1 ¾ C Pioneer® Sugar
  • 1 ½ tsp orange zest
  • dash of nutmeg
  • 1 T butter
  • 1 egg white
  • enough sugar to sprinkle on crust

Directions

  1. Preheat oven to 425° F.
  2. Crust: Mix together Crisco, lard and salt until creamy. Add the hot water and mix until smooth. Add in 1 1/2 cups of flour to the lard mixture just until moist. Add more flour as needed, just until dough is not sticky. Form into 2 balls and refrigerate, covered, about 20 minutes. Roll out one ball and place in pie pan; set aside.
  3. Filling: Clean and wash the berries and slice the rhubarb, apples and peaches. Mix all together in a large bowl and add Pioneer® Sugar, orange zest and tapioca. Pour into prepared crust and dot with butter.
  4. Roll out the top crust and cover the filling. Seal the edges, brush with egg white, sprinkle with sugar and cut slits in the crust. Bake for 40 minutes. Reduce the heat to 350° and continue baking for 20 minutes or until the juices bubble.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.