Bumbleberry Pie Recipe

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Bumbleberry Pie Recipe

 



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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.
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Bumbleberry Pie

 

Ingredients

1 pastry for 9 inch double crust pie

FILLING

1 cup chopped rhubarb
2 cup chopped, peeled apples
1 cup blackberries
1 cup raspberries
3/4 cup white sugar
4 tsp flour
4 tsp cornstarch
4 tsp butter
1 tbsp lemon juice



 

Preparation

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.

 

 

Servings: 1

 

 

 

 


 

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