Bumbleberry Pie Recipe

• Pastry for 9 inch double crust pie
• 1 c. Minced rhubarb
• 2 c. Minced, peeled apples
• 1 c. Blackberries
• 1 c. Raspberries
• 3/4 c. White sugar
• 4 tsp Flour
• 4 tsp Cornstarch
• 4 tsp Butter
• 1 Tbsp. Lemon juice

1. Microwave rhubarb at high for 50 seconds or possibly till slightly softened.
2. In large bowl, combine fruits.
3. Combine sugar, flour and cornstarch.
4. Toss with fruit to coat proportionately.
5. Transfer to pie shell; dot with butter and sprinkle with lemon juice.
6. Assemble as for any 2-crust pie.
7. Bake at 425 degrees for 15 mins; reduce heat to 350 and bake for 35 mins or possibly till pastry is golden brown and filling bubbly
8. This recipe from Angus McKay, a merchant in Vancouver's Granville Island Public Market who claims to have introduced the first bumbleberry pie to the West Coast.

pastry, rhubarb, peeled apples, blackberries, raspberries, white sugar, flour, cornstarch, butter, lemon juice

Taken from cookeatshare.com/recipes/bumbleberry-pie-95033 (may not work)