1 pastry for 10-inch double crust pie
1 1/4 cup granulated sugar
1/3 cup all-purpose flour
3 tbsp cornstarch
1/2 tsp cinnamon
2 1/2 cup apples, peeled, diced
2 cup blueberries
2 cup raspberries
1 1/2 cup blackberries
1 1/2 cup cranberries
1 1/2 cup plums, diced
1 tbsp lemon juice
1 egg, lightly beaten
Directions
This pie is a tumble of apples, blueberries, raspberries and other
fruits.
On floured work surface, roll out a little more than half of the
pastry and fit into 10-inch pie plate. Trim and flute edges. Roll out
remaining dough; using maple leaf cuter, cut out maple leaves. Chill
on baking sheet while preparing filling.
In small bowl, stir together sugar, flour, cornstarch and cinnamon. In
large saucepan, combine apples, blueberries, raspberries,
blackberries, cranberries, plums, sugar mixture and lemon juice; cook
over medium heat, stirring occasionally, for about 5 minutes or until
berries release juices. Remove from heat.
Gently spoon filling into prepared pie shell. Scatter pastry maple
leaves over top. Brush crust and leaves with egg. Place on baking
sheet. Bake in 400F 200C oven for 15 minutes. Reduce heat to 350F
180C; bake for about 50 minutes or until pastry is golden and filling
is bubbling and thickened. Let cool on rack.
Per serving: about 500 calories, 6 g protein, 18 g fat, 83 g
carbohydrate Very high source fibre.
Variation: Nine-inch pie: Decrease sugar to 1 cup; flour to 1/4 cup;
cornstarch to 2 tb; cinnamon to 1/4 ts; apples to 1 2/3 cup;
blueberries and raspberries to 1 1/3 cup each; blackberries,
cranberries and plums to 1 cup each; lemon juice to 2 ts. BAKE in
350F 180C oven for 40 minutes or until pastry is golden and filling
is bubbling and thickened.
Tip: Use fresh or frozen berries; increase baking time by 15 minutes
if using frozen. If blackberries are unavailable, substitute
raspberries or blueberries.
Source: Canadian Living magazine Oct 94, Cover story.
Servings: 8 servings
Bumbleberry Apple Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Historians have traced the existence of recipes back into the distant past, at least as far back into recorded history as the ancient Egyptians, and possibly even further than that. However, these, ancient cook books were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to academics are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. During Roman times 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. He recounts how the meals were split into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius describes how the chefs of Roman times used a good variety of herbs, including a few you will know for example basil, rue and parsley. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an increase in recipe publications, many of which are now in private cookery archives. When we get to the twentieth century, recipe publications are increasing in popularity due to higher levels of literacy, more spare time and having more disposable income. The TV revolution brought us celebrity chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Bumbleberry Apple Pie recipe.
