Bumbleberry apple pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 10 inch double crust pie | ||
| 1¼ | cup | Granulated sugar |
| ⅓ | cup | All purpose flour |
| 3 | tablespoons | Cornstarch |
| ½ | teaspoon | Cinnamon |
| 2½ | cup | Diced peeled apples |
| 2 | cups | Blueberries |
| 2 | cups | Raspberries |
| 1½ | cup | Blackberries |
| 1½ | cup | Cranberries |
| 1½ | cup | Diced plums |
| 1 | tablespoon | Lemon juice |
| 1 | each | Egg, lightly beaten |
Directions
KEYWORDS: BERRY, PLUM, LEMON
On floured work surface, roll out a little more that half of the pastry and fit into 10 inch pie plate. Trim and flute edges. Roll out remaining dough, using maple leaf cutter, 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, black berries, 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 leaves over top. Brush crust and leaves with egg. Place on baking sheet. Bake in 400F oven for 15 minutes. Reduce heat to 350F and bake for about 50 minutes, or until pastry is golden and filling is bubbling and thickened. Let cool on rack. Makes 8 servings. Per Serving: 500 calories, 6 g protein, 18 g fat, 83 carbo, very high source of fibre. Origin: Canadian Living Magazine, Front Cover Feature, October, 1994. Shared by: Sharon Stevens, Oct/94.
Submitted By SHARON STEVENS On 10-02-94