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Bumbleberry Pie

By The Canadian Living Test Kitchen

Tested till perfect

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Bumbleberry Pie

This recipe makes 8 servings

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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 cups blackberries
  • 1-1/2 cups cranberries
  • 1-1/2 cups diced plums
  • 1-1/4 cups sugar
  • 1/3 cup flour
  • 3 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 egg, lightly beaten

Preparation

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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