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Photo by Elise Thompson. Disclaimer: This is a mixed berry pie, not a bumbleberry
A long-time family favorite of my good friend David Peeps, this recipe is originally from The Buffallo Mountain Lodge in Banff, Alberta. The apples mellow out the tartness of the berries, and the berries liven up the sometimes humdrum flavor of the apples.
Recipe after the jump!
1 cup each fresh or frozen blueberries and raspberries
1 cup sliced strawberries
2 cups peeled, chopped baking apples
1 cup sugar
1/3 cup flour
1 Tablespoon lemon juice
1 egg yolk
1 to 2 Tablespoons water
Enough crust for a 2-crust pie
Preheat oven to 350 degrees. Place one of the crusts into a 9-inch pie dish.
In a large bowl, combine the fruit, sugar, flour and lemon juice. Spoon filling into the crust.
Place the second crust over the filling, seal and flute the edges.
Beat the egg yolk and water together and brush over the crust. Cut slits into top of crust.
Bake for 50 to 60 minutes or until golden brown.
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