Jumbleberry pie
Yield: 6 Servings Pie
Ingredients:
- 3 c Blueberries
- 1/3 c Cornstarch
- 1/4 c Lemon juice
- 1/8 ts Cinnamon
- 1/4 c Half&half
- 3 c Blackberries
- 2 1/2 c Raspberries
- 1 1/2 c Sugar
- 1/8 ts Nutmeg
- 1 tb Unsalted butter
Instructions:
in bits Ice cream as accompaniment Roll out half the dough 1/8 inch thick on a lightly floured surface fit it into a 9 inch deep dish pie plate and trim edge leaving a 1/2 inch overhang. Chill the shell while making the filling. In a large bowl toss together the berries cornstarch 1 1/2 cups sugar lemon juice nutmeg and cinnamon until combined well. Mound the filling in the shell and dot with butter. Roll out remaining dough into a 13 ~ 14 inch round on a lightly floured surface. Drape it over the filling and trim leaving a 1 inch overhang. Fold the overhang under the bottom crust pressing the edge to seal it. Crimp the edge decoratively. Brush the crust with h&h make slits in the top crust and sprinkle with sugar. Bake on a large cookie sheet in a preheated 425f oven for 20 minutes. Reduce heat to 375f and bake for 35 - 40 minutes more or until crust is golden and filling is bubbling. Serve with ice cream.
