Jumbleberry Pie - cooking recipe

Ingredients
    pie crust for two-crust pie
    *3 c. blackberries, rinsed
    *3 c. blueberries, rinsed
    *2 1/2 c. raspberries or boysenberries
    1/3 c. cornstarch
    1 1/2 c. sugar
    1/8 tsp. nutmeg
    1/8 tsp. cinnamon
    1/4 c. fresh lemon juice
Preparation
    Roll out half the dough 1/8 inch thick on lightly floured surface.
    Fit into 9-inch deep dish pie plate, leaving 1/2 inch overhang.
    In large bowl, toss together berries, cornstarch, sugar, lemon juice, nutmeg and cinnamon until mixture is well combined and place in pie crust.
    Roll out remaining dough.
    You can lay crust in lattice formation over top of pie.
    Bake pie on baking sheet at 425\u00b0 for 20 minutes, reduce heat to 375\u00b0 and bake pie for 35 to 40 minutes more.

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