Bumbleberry Pie
Source of Recipe
Micheline
List of Ingredients
1 pastry, for 10- inch double- crust pie
2 1/2 cup apple, diced, peeled
2 cup blueberries
2 cup raspberries
1 1/2 cup blackberries
1 1/2 cup cranberries
1 1/2 cup plum, diced
1 1/4 cup sugar
1/3 cup flour
3 tbsp cornstarch
1/2 tsp cinnamon
1 tbsp lemon, juice
1 egg, lightly, beaten
Recipe
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 400°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.
Yield 8 serving
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