Bumbleberry Apple Pie Recipe




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Bumbleberry Apple Pie Recipe


 



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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
[ Ralph Waldo Emerson]


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Bumbleberry Apple Pie

 

Ingredients

1 pastry for 10-inch double crust pie
1 1/4 cup granulated sugar
1/3 cup all-purpose flour
3 tbsp cornstarch
1/2 tsp cinnamon
2 1/2 cup apples, peeled, diced
2 cup blueberries
2 cup raspberries
1 1/2 cup blackberries
1 1/2 cup cranberries
1 1/2 cup plums, diced
1 tbsp lemon juice
1 egg, lightly beaten



 

Preparation

This pie is a tumble of apples, blueberries, raspberries and other
fruits.

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 source fibre.

Variation: Nine-inch pie: Decrease sugar to 1 cup; flour to 1/4 cup;
cornstarch to 2 tb; cinnamon to 1/4 ts; apples to 1 2/3 cup;
blueberries and raspberries to 1 1/3 cup each; blackberries,
cranberries and plums to 1 cup each; lemon juice to 2 ts. BAKE in
350F 180C oven for 40 minutes or until pastry is golden and filling
is bubbling and thickened.

Tip: Use fresh or frozen berries; increase baking time by 15 minutes
if using frozen. If blackberries are unavailable, substitute
raspberries or blueberries.

Source: Canadian Living magazine Oct 94, Cover story.

 

 

Servings: 8