BUMBLEBERRY PIE (CANADIAN)

• 1 c Chopped rhubarb 4 ts Flour 2 c Chopped,
• peeled apples4 ts Cornstarch 1 c Blackberries 4 ts
• Butter 1 c Raspberries
• 1 tb Lemon juice 3 /4 c White sugar Pastry for 9 " double crust

Microwave rhubarb at high for 50 seconds or until slitely softened.

In large bowl, combine fruits. Combine sugar, flour and cornstarch.

Toss with fruit to coat evenly. Transfer to pie shell; dot with

butter and sprinkle with lemon juice. Assemble as for any 2-crust

pie. Bake at 425 degrees for 15 mins; reduce heat to 350 and bake for

35 mins or until pastry is golden and filling bubbly. 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.
VIA:
GAIL METCALFE