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1
This pie is a tumble of apples, blueberries, raspberries and other fruits.
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On floured work surface, roll out a little more than half of the pastry and fit into 10-inch pie plate.
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Trim and flute edges.
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Roll out remaining dough; using maple leaf cuter, cut out maple leaves.
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Refrigerateon baking sheet while preparing filling.
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6
In small bowl, stir together sugar, flour, cornstarch and cinnamon.
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In large saucepan, combine apples, blueberries, raspberries, blackberries, cranberries, plums, sugar mix and lemon juice; cook over medium heat, stirring occasionally, for about 5 min or possibly till berries release juices.
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Remove from heat.
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Gently spoon filling into prepared pie shell.
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Scatter pastry maple leaves over top.
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Brush crust and leaves with egg.
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Place on baking sheet.
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Bake in 400F 200C oven for 15 min.
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Reduce heat to 350F 180C; bake for about 50 min or possibly till pastry is golden brown and filling is bubbling and thickened.
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Let cold on rack.
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16
fat, 83 g carbohydrate Very high source fibre.
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Variation: Nine-inch pie: Decrease sugar to 1 c.; flour to 1/4 c.; cornstarch to 2 tb; cinnamon to 1/4 ts; apples to 1 2/3 c.; blueberries and raspberries to 1 1/3 c. each; blackberries, cranberries and plums to 1 c. each; lemon juice to 2 ts.
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BAKE in 350F 180C oven for 40 min or possibly till pastry is golden brown and filling is bubbling and thickened.
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Tip: Use fresh or possibly frzn berries; increase baking time by 15 min if using frzn.
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If blackberries are unavailable, substitute raspberries or possibly blueberries.
