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| Jumbleberry Pie Recipe |
Category: Desserts / Pastry
Rating:
N/A
Servings: 6
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Ingredients
1 pie pastry dough for 2 crust
3 cup blueberries
1/3 cup cornstarch
1/4 cup lemon juice
1/8 teaspoon cinnamon
1/4 cup half&half
3 cup blackberries
2 1/2 cup raspberries
1 1/2 cup sugar
1/8 teaspoon nutmeg
1 tablespoon unsalted butter, in bits
1 ice cream as accompaniment
Cooking Directions:
Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9 inch deep dish pie plate and trim edge, leaving a 1/2 inch overhang. Chill the shell while making the filling. In a large bowl, toss together the berries, cornstarch, 1 1/2 cups sugar, lemon juice, nutmeg, and cinnamon until combined well. Mound the filling in the shell and dot with butter. Roll out remaining dough into a 13 ~ 14 inch round on a lightly floured surface. Drape it over the filling and trim, leaving a 1 inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it. Crimp the edge decoratively. Brush the crust with h&h, make slits in the top crust and sprinkle with sugar. Bake on a large cookie sheet in a preheated 425f oven for 20 minutes. Reduce heat to 375f and bake for 35 - 40 minutes more or until crust is golden and filling is bubbling. Serve with ice cream.
desserts,fruits,pastry
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