Bumbleberry Apple Pie Recipe

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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

A Recipe for
Bumbleberry Apple Pie

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

This Recipe for Bumbleberry Apple Pie is one of thousands in the Recipes-to-go Fruit Cookbook.

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Bumbleberry Apple Pie Recipe
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This is a recipe for Bumbleberry Apple Pie from the recipe cookbook of Recipes-to-go (Fruit)

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Bumbleberry Apple Pie

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Bumbleberry Apple Pie Directions

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.

Serves: 8

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Bumbleberry Apple Pie Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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