Bumbleberry Pie

posted by Truth 08-23-98 10:56 PM

Bumbleberry Pie

2 cups - 500 ml, thinly sliced apples
1 cup - 250 ml, each fresh rasberries, blueberries, blackberries, sliced strawberries
2 tsp - 10 ml, lemon juice
3/4 cup - 175 ml, granulated sugar
6 tbsp - 90 ml, all-purpose flour
1/4 tsp - 1 ml, cinnamon
Pastry for double-crust 9 inch (23 cm) pie
Glaze: 1 egg yolk, 2tsp (10 ml) water, ganulated sugar


Preheat oven to 425 F.

In large bowl, combine apples and berries. Sprinkle with lemon juice. Mix together sugar, flour and cinnamon. Add to fruit; stir gently to mix.

Roll out half of pastry and fit into pie plate. Fill with fruit mixture. Roll out remaining pastry for top crust (plain or lattice). Place over fruit. Seal edges well and flute; cut several slits in top crust, if not latticed.

Glaze: With fork, beat together egg yolk and water; brush over top crust; sprinkle with sugar.

Bake in 425F (220C) oven for 15 minutes; reduce heat to 350F (180C) and bake for 35 to 40 minutes longer or until golden brown. Let cool on rack.

Note: If you wish to use frozen berries, add 1 tsb (5 ml) cornstarch per each cup (250 ml) of frozen berries, along with the flour. If blackberries are unavailable, you can use extra blueberries.



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