You know you're getting close to A la Mode, in Vancouver's Granville Island Public Market, when you pass people balancing cappuccinos and juicy wedges of pie topped with ice cream (a la mode). They're looking for a spot to perch and enjoy the fresh pie from the takeout owned by Angus McKay, who says the secret to his success "is fresh pies. I have them coming out of the oven all the time." McKay claims to have introduced the first bumbleberry pie (a combo of blackberries, raspberries, apples and rhubarb) to the West Coast.
- Portion size 8 servings
- Pastry for 9-inch (23 cm) double-crust pie
- 1 cup chopped rhubarb
- 2 cups chopped peeled apples
- 1 cup blackberry
- 1 cup raspberry
- 3/4 cups granulated sugar
- 4 teaspoons all-purpose flour
- 4 teaspoons cornstarch
- 4 teaspoons butter
- 1 tablespoon lemon juice
On lightly floured surface, roll out half of the pastry and fit into 9-inch (23 cm) pie plate; set aside. In microwaveable measure, microwave rhubarb at High for 50 seconds or until slightly softened. (Or place in steamer and steam for 3 minutes.)
In large bowl, combine rhubarb, apples, blackberries and raspberries. Combine sugar, flour and cornstarch; toss with fruit to coat evenly. Transfer to pie shell; dot with butter and sprinkle with lemon juice.
Roll out remaining pastry; moisten rim of pastry shell and fit pastry over filling, pressing gently along rim. Trim edge and crimp; slash decorative B in centre of top. Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 35 minutes or until pastry is golden and filling bubbly. Let cool on rack.