Bumbleberry apple pie
Yield: 8 Servings
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
Instructions:
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 source fibre. Variation: Nine-inch pie: Decrease sugar to 1 cup; flour to 1/4 cup; cornstarch to 2 tb; cinnamon to 1/4 ts; apples to 1 2/3 cup; blueberries and raspberries to 1 1/3 cup each; blackberries cranberries and plums to 1 cup each; lemon juice to 2 ts. BAKE in 350F 180C oven for 40 minutes or until pastry is golden and filling is bubbling and thickened. Tip: Use fresh or frozen berries; increase baking time by 15 minutes if using frozen. If blackberries are unavailable substitute raspberries or blueberries. Source: Canadian Living magazine Oct 94 Cover story.
