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Bumbleberry Pie
Ingredients
- Pastry for 9 inch double crust pie
- 1 c. Minced rhubarb
- 2 c. Minced, peeled apples
- 1 c. Blackberries
- 1 c. Raspberries
- 3/4 c. White sugar
- 4 tsp Flour
- 4 tsp Cornstarch
- 4 tsp Butter
- 1 Tbsp. Lemon juice
Directions
- Microwave rhubarb at high for 50 seconds or possibly till slightly softened.
- In large bowl, combine fruits. Combine sugar, flour and cornstarch. Toss with fruit to coat proportionately.
- 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 possibly till pastry is golden brown 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.
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