Ingredients
Units
For the crust:
- 2 cups flour
- 1 ½ tsp sugar
- 1 tsp salt
- 1 cup vegetable shortening
- ¼ cup cold water
- 1 ½ tsp vinegar
- 1 egg
For the filling:
- 4 cups mixed berries
- 2 cups peeled apples cut into small pieces or peaches
- zest of one lemon
- 2 Tbsp fresh lemon juice
For the crumble topping:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar, lightly packed
- ½ tsp kosher salt
- 1 cup old-fashioned oats
- ½ lb (2 sticks) butter or margarine, at room temperature
Instructions
- To make the pie crust, mix the flour, sugar and salt together in a bowl. Cut in the shortening using a pastry cutter or two butter knives.
- In a second bowl mix together the water, vinegar and egg.
- Add wet ingredients into flour mixture. Divide into two equal pieces. Roll out pie crusts and place them into two pie tins.
- To make the filling, mix ingredients gently in a large bowl. Divide filling between two pie crusts.
- Preheat oven to 350°F.
- To make the crumble topping, combine the flour, sugars, salt, oats and butter or non-dairy substitute in a bowl.
- Combine with your fingers until the mixture resembles large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
- Bake pies for 50 minutes.
Notes
- This recipe makes two pies — and trust me, it is so good you will want to bring one to work, share with friends or keep it for yourself.
- This pie also freezes well, so you can put one away for a rainy day.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegetarian