Bumbleberry Pie

[migration] empty title 194 Author: Canadian Living Credits: [migration] empty title 194

  • Portion size 8 servings

Ingredients

  • Pastry for 10-inch double-crust pie (25 cm)
  • 2 1/2 cups apples diced and peeled
  • 2 cups blueberries
  • 2 cups raspberries
  • 1 1/2 cup blackberry
  • 1 1/2 cup cranberries
  • 1 1/2 cup diced plum
  • 1 1/4 cup sugar
  • 1/3 cup flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 egg lightly beaten

Method

Preheat oven to 400°F (200°C)

On lightly floured surface, roll out a little more than half of the pastry. Fit into 10-inch (25 cm) pie plate. Trim and flute edge. Roll out remaining dough. Using maple leaf cutter, cut out shapes. Chill on baking sheet.

In large saucepan, combine apples, blueberries, raspberries, blackberries, cranberries and plums. In bowl, stir together sugar, flour, cornstarch and cinnamon. Gently stir into fruit mixture along with lemon juice. Cook over medium heat, stirring occasionally, for about 5 minutes or until berries release juices. Spoon into prepared pie shell.

Arrange pastry leaves over filling. Brush crust and leaves with egg. Bake on baking sheet in 400º F (200°C) oven for 15 minutes. Reduce heat to 350°F (180°C). Bake for about 50 minutes longer or until pastry is golden and filling is bubbly and thickened. Let cool on rack.

 

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Baking & Desserts

Bumbleberry Pie

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