| Bumbleberry Pie | Pastries & Pies |
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Pastry for 9-inch double crust pie
1 cup chopped rhubarb 2 cups chopped peeled apples 1 cup blackberries 1 cup raspberries |
3/4 cup granulated sugar
4 tsp. all-purpose flour 4 tsp. cornstarch 4 tsp. butter 1 tbsp. lemon juice |
On a lightly floured surface, roll out half the pastry and fit into a 9-inch pie plate; set aside. in microwaveable measure, microwave rhubarb at high for 50 seconds or until slightly softened. (Or place in steamer and steam for 3 minutes.)
In a large bowl, combine rhubarb, apples, blackberries and raspberries. Combine sugar, flour and cornstarch;toss with fruit to coat evenly. Transfer to pie shell; dot with butter and sprinkle with lemon juice.
Roll out remaining pastry; moisten rim of pie shell and fit pastry over filling, pressing gently along rim. Trim edge and crimp; slash decorative B in centre of top. Bake in 425¼F oven for 15 minutes; reduce heat to 350¼F and bake for 35 minutes or until pastry is golden and filling is bubbly. Let cool on rack.
Makes 6 to 8 servings.