|
Bumbleberry Pie
Author/Submitted by:
Angus McKay
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients:
Pastry for 9 inch double crust pie 1
cup
Rhubarb,
chopped
2
cups
Peeled apples,
chopped
1
cup
Blackberries 1
cup
Raspberries 3/4
cup
Sugar 4
teaspoons
Flour 4
teaspoons
Cornstarch 4
teaspoons
Butter 1
tablespoon
Lemon juice
Directions:
1.
Microwave rhubarb at high for 50 seconds or until slightly softened.
2.
In large bowl, combine fruits. Combine sugar, flour and cornstarch. Toss with fruit to coat evenly. Transfer to pie shell; dot with butter and sprinkle with lemon juice. Assemble as for any 2-crust pie.
3.
Bake at 425 degrees for 15 mins; reduce heat to 350 and bake for 35 mins or until pastry is golden 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.
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.
| 
