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Pie r Round: Bumbleberry Pie
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!
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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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Your support for independent local news is critical. With federal funding for public media gone, LAist faces a $1.7 million yearly shortfall. Speaking frankly, how much reader support we receive now will determine the strength of this reliable source of local information now and for years to come.
This work is only possible with community support. Every investigation, service guide, and story is made possible by people like you who believe that local news is a public good and that everyone deserves access to trustworthy local information.
That’s why we’re asking you to stand up for independent reporting that will not be silenced. With more individuals like you supporting this public service, we can continue to provide essential coverage for Southern Californians that you can’t find anywhere else. Become a monthly member today to help sustain this mission. It just takes 1 minute to donate below.
Thank you for understanding how essential it is to have an informed community and standing up for free press.
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