Side Pannel
Jumbleberry Pie
Ingredients List
- Pie pastry dough for 2 crust
- 3 c Blueberries
- 1/3 c Cornstarch
- 1/4 c Lemon juice
- 1/8 ts Cinnamon
- 1/4 c Half&half
- 3 c Blackberries
- 2 1/2 c Raspberries
- 1 1/2 c Sugar
- 1/8 ts 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.
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.
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