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Jumbleberry Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients:
pie pastry dough for 2 crust 3
c
blueberries 1/3
c
cornstarch 1/4
c
lemon juice 1/8
t
cinnamon 1/4
c
half&half 3
c
blackberries 2 1/2
c
raspberries 1 1/2
c
sugar 1/8
t
nutmeg 1
tb
unsalted butter,
in bits
ice cream as accompaniment
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.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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