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  Recipe Home » Deserts » Jumbleberry Pie
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  Jumbleberry Pie
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 181
Ingredients:
Pie pastry dough for 2 crust
3 cup Blueberries
1/3 cup Cornstarch
1/4 cup Lemon juice
1/8 tsp Cinnamon
1/4 cup Half&half
3 cup Blackberries
2 1/2 cup Raspberries
1 1/2 cup Sugar
1/8 tsp Nutmeg
1 tbsp Unsalted butter, in bits
Ice cream as accompaniment
Instructions:
Roll out half the dough 1/8 inch thick on a lightly floured surface,
fit it into a 9 inch deep dish pie plate and trim edge, leaving a 1/2
inch overhang. Chill the shell while making the filling. In a large
bowl, toss together the berries, cornstarch, 1 1/2 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 h&h, 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 - 40
minutes more or until crust is golden and filling is bubbling. Serve
with ice cream.
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