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Bumbleberry Apple Pie by www.country-cooking.com
Pastry for 10 inch double
Pie Crust
1 1/4 c Sugar
1/3 c Flour
3 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Diced peeled apples
2 c Blueberries
2 c Rasperries
1 1/2 c Blackberries
1 1/2 c Cranberries
1 1/2 c Diced plums
1 tb Lemon juice
1 Egg slightly beaten
Roll out pastry and fit into a 10 inch pie shell. In a bowl stir together
sugar, flour, cornstarch, and cinnamon. In a large saucepan combine
apples, blueberries, rasperries, 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 and place pastry over top. Brush
crust with egg and put on baking sheet. Bake at 400 for 15 minutes and then
bake at 350 for about 50 minutes until pastry is golden brown and filling
is bubbling and thickened. Let cool on rack.
You can use fresh or frozen berries. If blackberries are not available you
can subsitute with raspberries or blueberries
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