Winterberry Pie
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 547 |
| pro | 7 g |
| total fat | 28 g |
| sat. fat | 14 g |
| carb | 68 g |
| fibre | 4 g |
| chol | 102 mg |
| sodium | 430 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 15% |
| vit C | 5% |
| folate | 31% |
-
Flaky Pastry
1-1/2 cups (375 mL) frozen blueberries, thawed
1 cup (250 mL) frozen chopped rhubarb, thawed
1/2 cup (125 mL) frozen cranberries, thawed
2 cups (500 mL) chopped peeled apples
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
4 tsp (20 mL) cornstarch
1 tbsp (15 mL) butter
Glaze:
1 egg yolk
2 tsp (10 mL) granulated 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.
Additional Information
Source
Canadian Living Magazine: March 2004
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