Jumbleberry pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pie pastry dough for 2 crust | ||
| 3 | cups | Blueberries |
| ⅓ | cup | Cornstarch |
| ¼ | cup | Lemon juice |
| ⅛ | teaspoon | Cinnamon |
| ¼ | cup | Half&half |
| 3 | cups | Blackberries |
| 2½ | cup | Raspberries |
| 1½ | cup | Sugar |
| ⅛ | teaspoon | Nutmeg |
| 1 | tablespoon | Unsalted butter, in bits |
| Ice cream as accompaniment | ||
Directions
Roll out half the dough ⅛ inch thick on a lightly floured surface, fit it into a 9 inch deep dish pie plate and trim edge, leaving a ½ inch overhang. Chill the shell while making the filling. In a large bowl, toss together the berries, cornstarch, 1½ 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.