This is a print preview of "Bumbleberry Pie Ii" recipe.

• Click here to print
• or return back to Bumbleberry Pie Ii.

Bumbleberry Pie Ii Recipe

by Global Cookbook

Ingredients

Pastry for 9 inch double crust pie 1 c. minced rhubarb 2 c. minced, peeled apples 1 c. blackberries 1 c. raspberries

3/4 c. white sugar 4 tsp flour 4 tsp cornstarch 4 tsp butter 1 Tbsp. lemon juice

Directions

1. Microwave rhubarb at high for 50 seconds or possibly till slightly softened.
2. In large bowl, combine fruits. Combine sugar, flour and cornstarch. Toss with fruit to coat proportionately. Transfer to pie shell, dot with butter and sprinkle with lemon juice. Assemble as for any 2-crust pie.
3. Bake at 425 degrees for 15 min, reduce heat to 350 and bake for 35 min or possibly till pastry is golden brown and filling bubbly

© 2024 CookEatShare