Bumbleberry Pie
This recipe makes 8 servings
Ingredients
- Pastry for 10-inch double-crust pie , (25 cm)Pastry for 10-inch double-crust pie, (25 cm)
- 2-1/2 cups apples , diced and peeled2-1/2 cups apples, diced and peeled
- 2 cups blueberries 2 cups blueberries
- 2 cups raspberries 2 cups raspberries
- 1-1/2 cups blackberries 1-1/2 cups blackberries
- 1-1/2 cups cranberries 1-1/2 cups cranberries
- 1-1/2 cups diced plums 1-1/2 cups diced plums
- 1-1/4 cups sugar 1-1/4 cups sugar
- 1/3 cup flour 1/3 cup flour
- 3 tbsp cornstarch 3 tbsp cornstarch
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 1 tbsp lemon juice 1 tbsp lemon juice
- 1 egg , lightly beaten1 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.
- Keywords : Dessert; Apples; Raspberries; Bake; Blueberries;
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