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    Bumbleberry Pie

    Source of Recipe


    List of Ingredients

    Pastry for 10- inch double- crust pie
    2 1/2 cups apples, diced and peeled
    2 cups blueberries
    2 cups raspberries
    1 1/2 cups blackberries
    1 1/2 cups cranberries
    1 1/2 cups diced plums
    1 1/4 cups sugar
    1/3 cup flour
    3 tablespoons cornstarch
    1/2 teaspoon cinnamon
    1 tablespoon lemon juice
    1 egg, lightly beaten


    Preheat oven to 400F (200C)
    On lightly floured surface, roll out a little more than half of the pastry. Fit into 10-inch pie plate. Trim and flute edge. Roll out remaining dough. Using maple leaf cutter, cut out shapes. Chill on baking sheet.

    In large saucepan, combine apples, blueberries, raspberries, blackberries, cranberries and plums. In bowl, stir together sugar, flour, cornstarch and cinnamon. Gently stir into fruit mixture along with lemon juice. Cook over medium heat, stirring occasionally, for about 5 minutes or until berries release juices. Spoon into prepared pie shell.




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