Jumbleberry Pie
Yield
6 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie dough
for two crusts |
* |
| 3 | cups |
blueberries
|
|
| ⅓ | cup |
cornstarch
|
|
| ¼ | cup |
lemon juice
|
|
| ⅛ | teaspoon |
cinnamon
|
|
| ¼ | cup |
light cream (half&half)
|
|
| 3 | cups |
blackberries
|
|
| 2 ½ | cups |
raspberries
|
|
| 1 ½ | cups |
sugar
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | tablespoon |
butter
unsalted, in bits |
|
| 1 | x |
ice cream
as accompaniment |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie dough
for two crusts |
* |
| 7.1E+2 | ml |
blueberries
|
|
| 79 | ml |
cornstarch
|
|
| 59 | ml |
lemon juice
|
|
| 0.6 | ml |
cinnamon
|
|
| 59 | ml |
light cream (half&half)
|
|
| 7.1E+2 | ml |
blackberries
|
|
| 591 | ml |
raspberries
|
|
| 355 | ml |
sugar
|
|
| 0.6 | ml |
nutmeg
|
|
| 15 | ml |
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.
