Pastry for 9 inch double
-crust pie
FILLING
1 c Chopped rhubarb
2 c Chopped, peeled apples
1 c Blackberries
1 c Raspberries
3/4 c White sugar
4 ts Flour
4 ts Cornstarch
4 ts Butter
1 tb Lemon juice
Microwave rhubarb at high for 50 seconds or until slightly softened.
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.
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.
Yields
1 Pie
