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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2004
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 430 mg
- Protein 7 g
- Calories 547.0
- Total fat 28 g
- Cholesterol 102 mg
- Saturated fat 14 g
- Total carbohydrate 68 g
- Iron 19.0
- Folate 31.0
- Calcium 5.0
- Vitamin A 15.0
- Vitamin C 5.0