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Bumbleberry Pie




Source of Recipe


from dorothy at homefires hearth


Recipe Introduction


This is a favorite berry pie recipe - it combines several berries for a special taste. Use either fresh or frozen berries.


List of Ingredients




pastry for 9" double crust pie
1 can tart cherries, drained
1 c. blueberries
3/4 c. blackberries
3/4 c. raspberries
1/4 c. cornstarch
1 c. + 2 tsp. sugar, separated
2 tbsp. flour
1 tsp. lemon peel
1 tbsp. butter
1 egg white
1 tsp. water

Recipe



Preheat oven to 425. Line a 9" pie plate with a crust.
In a large bowl, toss the cherries, blueberries, blackberries and raspberries with cornstarch, the 1 c. sugar, flour, and the lemon peel.
Spoon the fruit mixture into the pie crust.
Dot with butter.
Place top crust on the pie, seal and make a high fluted edge.
Cut slashes to allow steam to escape.
Mix the egg white and water together and lightly brush top of pie.
Sprinkle with the 2 tsp. sugar.
Place a baking sheet on the bottom rack to catch any drips.
Place on middle rack in oven and bake for 20 minutes, then reduce the heat to 375 and continue baking for 55 - 60 minutes.