Winterberry Pie

By The Canadian Living Test Kitchen

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Winterberry Pie
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	547547 cal
pro	7 g7g pro
total fat	28 g28g total fat
sat. fat	14 g14g sat. fat
carb	68 g68g carb
fibre	4 g4g fibre
chol	102 mg102mg chol
sodium	430 mg430mg sodium
% RDI:	-
calcium	55 calcium
iron	1919 iron
vit A	1515 vit A
vit C	55 vit C
folate	3131 folate

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This pie has a traditional bumbleberry-type filling using winter-available frozen fruit. Mix the juice from the fruit with morning juice or into smoothies.

Ingredients

Flaky Pastry Recipe Flaky Pastry Recipe
1-1/2 cups frozen blueberries , thawed1-1/2 1-1/2cups cupsfrozen blueberries, thawed
1 cup frozen chopped rhubarb , thawed1 1cup cupfrozen chopped rhubarb, thawed
1/2 cup frozen cranberries , thawed1/2 1/2cup cupfrozen cranberries, thawed
2 cups chopped peeled apples 2 2cups cupschopped peeled appleapples
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
4 tsp cornstarch 4 4tsp tspcornstarch
1 tbsp butter 1 1tbsp tbspbutter
Glaze:
1 egg yolk 1 1egg yolkegg yolks
2 tsp granulated sugar 2 2tsp tspgranulated sugar

Preparation

On lightly floured surface, roll out half of the pastry into 12-inch (30 cm) circle. Fit into 9-inch (23 cm) pie plate; trim overhang. Set aside.

In sieve, drain blueberries, rhubarb and cranberries; gently press out excess juice and reserve for another use. In large bowl, combine apples, sugar, flour and cornstarch; add fruit mixture and toss to coat. Scrape into pie shell; dot with butter.

Roll out remaining pastry into 13-inch (33 cm) circle; brush rim of pie shell with water and fit pastry over filling. Trim edge, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Press to seal and flute edge.

Glaze: In small bowl, whisk egg yolk with 2 tsp (10 mL) water; brush lightly over pastry. Sprinkle with sugar; cut steam vents in top.

Bake pie in bottom third of 350°F (180°C) convection oven until pastry is golden and filling is bubbly, about 1 hour. Let cool on rack. (Make-ahead: Cover loosely and store at room temperature for up to 6 hours.)

Conventional oven: Bottom third at 425°F (220°C) for 15 minutes; 350°F (180°C) for about 40 minutes.

Source : Canadian Living Magazine: March 2004