Bumbleberry Apple Pie

  • on February 10, 2007
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Ingrients & Directions

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

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

8 Servings

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