Bumbleberry Pie
INGREDIENTS:
1 Pastry for 10-inch double
-crust pie
1 1/4 c Granulated sugar
1/3 c All-purpose flour
3 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Apples, peeled, diced
2 c Blueberries
2 c Raspberries
1 1/2 c Blackberries
1 1/2 c Cranberries
1 1/2 c Plums, diced
1 tb Lemon juice
1 Egg, lightly beaten
1 Pastry for 10-inch double
-crust pie
1 1/4 c Granulated sugar
1/3 c All-purpose flour
3 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Apples, peeled, diced
2 c Blueberries
2 c Raspberries
1 1/2 c Blackberries
1 1/2 c Cranberries
1 1/2 c Plums, diced
1 tb Lemon juice
1 Egg, lightly beaten
This pie is a tumble of apples, blueberries, raspberries and other fruits.
On floured work surface, roll out a little more than half of the pastry and fit into 10-inch pie plate. Trim and flute edges. Roll out remaining dough; using maple leaf cuter, cut out maple leaves. Chill on baking sheet while preparing filling.
In small bowl, stir together sugar, flour, cornstarch and cinnamon. In large saucepan, combine apples, blueberries, raspberries, blackberries, cranberries, plums, sugar mixture and lemon juice; cook over medium heat, stirring occasionally, for about 5 minutes or until berries release juices. Remove from heat.
Gently spoon filling into prepared pie shell. Scatter pastry maple leaves over top. Brush crust and leaves with egg. Place on baking sheet. Bake in 400F 200C oven for 15 minutes. Reduce heat to 350F 180C; bake for about 50 minutes or until pastry is golden and filling is bubbling and thickened. Let cool on rack.
Per serving: about 500 calories, 6 g protein, 18 g fat, 83 g carbohydrate Very high
On floured work surface, roll out a little more than half of the pastry and fit into 10-inch pie plate. Trim and flute edges. Roll out remaining dough; using maple leaf cuter, cut out maple leaves. Chill on baking sheet while preparing filling.
In small bowl, stir together sugar, flour, cornstarch and cinnamon. In large saucepan, combine apples, blueberries, raspberries, blackberries, cranberries, plums, sugar mixture and lemon juice; cook over medium heat, stirring occasionally, for about 5 minutes or until berries release juices. Remove from heat.
Gently spoon filling into prepared pie shell. Scatter pastry maple leaves over top. Brush crust and leaves with egg. Place on baking sheet. Bake in 400F 200C oven for 15 minutes. Reduce heat to 350F 180C; bake for about 50 minutes or until pastry is golden and filling is bubbling and thickened. Let cool on rack.
Per serving: about 500 calories, 6 g protein, 18 g fat, 83 g carbohydrate Very high