Bumbleberry Pie                                      

1 Pastry for 10-inch double -crust pie
1 1/4 c Granulated sugar
1/3 c All-purpose flour
3 tbs Cornstarch
1/2 ts Cinnamon
2 1/2 c Apples, peeled, diced
2 c Blueberries
2 c Raspberries
1 1/2 c Blackberries
1 1/2 c Cranberries
1 1/2 c Plums, diced
1 tbs Lemon juice
1 Egg, lightly beaten


This pie is a tumble of apples, blueberries, raspberries and other fruits. On floured work surface, roll out a little more than half of the pastry and fit into 10-inch pie plate. Trim and flute edges. Roll out remaining dough.

In small bowl, stir together sugar, flour, cornstarch and cinnamon. In large saucepan, combine apples, blueberries, raspberries, blackberries, cranberries, plums, sugar mixture and lemon juice; cook over medium heat, stirring occasionally, for about 5 minutes or until berries release juices. Remove from heat. Gently spoon filling into prepared pie shell. Top with pastry topping. Brush crust with egg. Place on baking sheet. Bake in 400F 200C oven for 15 minutes. Reduce heat to 350F 180C; bake for about 50 minutes or until pastry is golden and filling is bubbling and thickened. Let cool on rack.