Bumbleberry Pie
Have you ever tried Bumbleberry Pie? What? No! Then you've been missing out on something very delicious...try it, you'll love it!
Ingredients
- 2 (9-inch) pie crusts see Recipe
- 2 tsp. EACH of flour & sugar, for the bottom of the crust
- 3/4 cup granulated sugar, plus more for sprinkling
- 4 tsp. unbleached all-purpose flour
- 4 tsp. cornstarch
- 2 cups apples, peeled, cored and chopped
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- 1 tbsp. cold butter, cut into small cubes tips & tricks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. milk or heavy cream, or as needed, to brush over the top crust
Directions
- Preheat the oven to 400ºF.
- Grease a 9-inch pie plate; set aside.
- On a lightly floured work surface, divide pastry dough evenly in 2. Roll one out and place in the prepared pie plate.
- Mix 2 tsp. flour with 2 tsp. sugar in a small bowl before sprinkling on the bottom of the crust; set aside.
- In large bowl, combine blueberries, apples, blackberries and raspberries.
- In another bowl, combine sugar, flour and cornstarch; toss with the fruits to coat evenly.
- Transfer the mixture to the pie shell; dot with butter and sprinkle on lemon juice.
- Roll out remaining pastry. Moisten the rim of pastry shell and fit pastry over filling, pressing gently; trim the edge and crimp.
- Brush the milk over the top crust and sprinkle with some granulated sugar.
- Transfer to the preheated oven and bake for 50-60 minutes or until the pastry is golden and the filling is bubbly.
- Remove from the heat and let the pie cool on a wire rack before serving.
Notes
Kitchen Tools: The Emile Henry Pie Dish and the Pie Crust Shield can be purchased in the "SHOP" section of Club Foody