Bumbleberry apple pie
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Bumbleberry apple pie
  Apple    Pie  
Last updated 6/12/2012 1:11:21 AM. Recipe ID 38827. Report a problem with this recipe.
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      Title: Bumbleberry apple pie
 Categories: Fruits, Pastry*pies, Desserts
      Yield: 8 Servings
      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 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.

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Recipe ID 38827 (Apr 03, 2005)

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