Pastry for 9 inch double
-crust pie
FILLING
1 c Chopped rhubarb
2 c Chopped, peeled apples
1 c Blackberries
1 c Raspberries
3/4 c White sugar
4 ts Flour
4 ts Cornstarch
4 ts Butter
1 tb Lemon juice
Microwave rhubarb at high for 50 seconds or until slightly softened.
In large bowl, combine fruits. Combine sugar, flour and cornstarch.
Toss with fruit to coat evenly. Transfer to pie shell; dot with
butter and sprinkle with lemon juice. Assemble as for any 2-crust pie.
Bake at 425 degrees for 15 mins; reduce heat to 350 and bake for 35
mins or until pastry is golden and filling bubbly
This recipe from Angus McKay, a merchant in Vancouver’s Granville
Island Public Market who claims to have introduced the first
bumbleberry pie to the West Coast.
Yields
1 Pie