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Category: Berry & Fruit Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
pastry for a double crust pie (9 inch)
1 c. granulated sugar
3 T. cornstarch
2 T. all-purpose flour
1 lb. Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
5 cups assorted berries (blueberries, raspberries, blackberries, and strawberries)
1 egg
3 tablespoons milk or light cream
2 teaspoons granulated sugar
Preheat oven to 425F.
In large bowl, combine 1 cup sugar, cornstarch, and flour. Add apples and berries; gently toss to combine.
On lightly floured surface, with floured rolling pin, roll larger disk of dough into a 12-inch round.
Gently roll dough round onto rolling pin and ease into 9-inch pie plate, pressing dough against side of plate.
Trim edge, leaving 1-inch overhang. Reserve trimmings for decorating pie. Spoon berry filling into crust.
Roll remaining disk of dough into a 12-inch round.
Cut 1/2-inch circle out of center and cut 1-inch slits to allow steam to escape during baking. Center dough over filling. Fold overhang under and make decorative edge.
In small bowl, with fork, beat egg and milk until blended.
Lightly brush top of pie with egg mixture. Arrange decorations, if using, and brush with egg mixture.
Sprinkle remaining 2 teaspoons sugar over top of pie.
Place pie on foil-lined cookie sheet to catch any overflow during baking.
Bake at 425F for 20 minutes. Reduce heat to 375F.
Bake until filling bubbles and crust is deep golden brown, 55 to 60 minutes longer.
If necessary, cover pie loosely with foil during last 20 minutes of baking to prevent over-browning.
Cool on wire rack 2 hours to serve warm, or cool completely to serve later.
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FRUIT PIE - APPLE BUMBLEBERRY
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Category: Berry & Fruit Pies
Prep Time: Cook Time: Total Time:
Makes 6 servings.
pastry for a double crust pie (9 inch)
1 c. granulated sugar
3 T. cornstarch
2 T. all-purpose flour
1 lb. Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
5 cups assorted berries (blueberries, raspberries, blackberries, and strawberries)
1 egg
3 tablespoons milk or light cream
2 teaspoons granulated sugar
Preheat oven to 425F.
In large bowl, combine 1 cup sugar, cornstarch, and flour. Add apples and berries; gently toss to combine.
On lightly floured surface, with floured rolling pin, roll larger disk of dough into a 12-inch round.
Gently roll dough round onto rolling pin and ease into 9-inch pie plate, pressing dough against side of plate.
Trim edge, leaving 1-inch overhang. Reserve trimmings for decorating pie. Spoon berry filling into crust.
Roll remaining disk of dough into a 12-inch round.
Cut 1/2-inch circle out of center and cut 1-inch slits to allow steam to escape during baking. Center dough over filling. Fold overhang under and make decorative edge.
In small bowl, with fork, beat egg and milk until blended.
Lightly brush top of pie with egg mixture. Arrange decorations, if using, and brush with egg mixture.
Sprinkle remaining 2 teaspoons sugar over top of pie.
Place pie on foil-lined cookie sheet to catch any overflow during baking.
Bake at 425F for 20 minutes. Reduce heat to 375F.
Bake until filling bubbles and crust is deep golden brown, 55 to 60 minutes longer.
If necessary, cover pie loosely with foil during last 20 minutes of baking to prevent over-browning.
Cool on wire rack 2 hours to serve warm, or cool completely to serve later.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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