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Jumbleberry Pie

 
97f8c39fd0c9b11f8e01 550
69

Yield

6

servings

Prep

20

min

Cook

60

min

Ready

80

min

Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 x pie dough
for two crusts
*
3 cups blueberries
cup cornstarch
¼ cup lemon juice
teaspoon cinnamon
*
¼ cup light cream (half&half)
3 cups blackberries
2 ½ cups raspberries
1 ½ cups sugar
teaspoon nutmeg
*
1 tablespoon butter
unsalted, in bits
1 x ice cream
as accompaniment
*

Directions

Roll out half the dough ⅛ inch thick on a lightly floured surface, fit it into a 9 inch deep dish pie plate and trim edge, leaving a ½ inch overhang.

Chill the shell while making the filling. In a large bowl, toss together the berries, cornstarch, 1½ 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 hand, 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 to 40 minutes more or until crust is golden and filling is bubbling.

Serve with ice cream.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 37613% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 30mg 1%
Total Carbohydrate 28g 28%
Dietary Fiber 9g 37%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 68%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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