Bumbleberry Pie
Servings: 8
Ingredients:
Suggested Recipes
-
Pastry for 10- inch (25 cm) double- crust pie
2-1/2 cups (625 mL) apples, diced and peeled
2 cups (500 mL) blueberries
2 cups (500 mL) raspberries
1-1/2 cups (375 mL) blackberries
1-1/2 cups (375 mL) cranberries
1-1/2 cups (375 mL) diced plums
1-1/4 cups (300 mL) sugar
1/3 cup (75 mL) flour
3 tbsp (50 mL) cornstarch
1/2 tsp (2 mL) cinnamon
1 tbsp (15 mL) 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.
Additional Information
Tags:
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »