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
It is quite feasible to follow the history of recipes far back into distant history, in truth as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the romans around 25BC a roman called Apicius created some scripts which described recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the chefs of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. During the next few hundred years, the powerful and rich tried to serve up the best banquets, and because of this cooks and their collection of recipes increased in prestige. However, it wasn`t until the nineteenth century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, verifying, and publishing recipes to help cooks of their time. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Bumbleberry Apple Pie recipe.
