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Receta Bumbleberry Apple Pie
by Global Cookbook

Bumbleberry Apple Pie
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Ingredientes

  • 1 x Pastry for 10-inch double crust pie
  • 1 1/4 c. Granulated sugar
  • 1/3 c. All-purpose flour
  • 3 Tbsp. Cornstarch
  • 1/2 tsp 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 Tbsp. Lemon juice
  • 1 x Egg, lightly beaten

Direcciones

  1. This pie is a tumble of apples, blueberries, raspberries and other fruits.
  2. On floured work surface, roll out a little more than half of the pastry and fit into 10-inch pie plate.
  3. Trim and flute edges. Roll out remaining dough; using maple leaf cuter, cut out maple leaves. Refrigerateon baking sheet while preparing filling.
  4. In small bowl, stir together sugar, flour, cornstarch and cinnamon. In large saucepan, combine apples, blueberries, raspberries, blackberries, cranberries, plums, sugar mix and lemon juice; cook over medium heat, stirring occasionally, for about 5 min or possibly till berries release juices. Remove from heat.
  5. Gently spoon filling into prepared pie shell. Scatter pastry maple leaves over top. Brush crust and leaves with egg. Place on baking sheet. Bake in 400F 200C oven for 15 min. Reduce heat to 350F 180C; bake for about 50 min or possibly till pastry is golden brown and filling is bubbling and thickened. Let cold on rack.
  6. fat, 83 g carbohydrate Very high source fibre.
  7. Variation: Nine-inch pie: Decrease sugar to 1 c.; flour to 1/4 c.; cornstarch to 2 tb; cinnamon to 1/4 ts; apples to 1 2/3 c.; blueberries and raspberries to 1 1/3 c. each; blackberries, cranberries and plums to 1 c. each; lemon juice to 2 ts. BAKE in 350F 180C oven for 40 min or possibly till pastry is golden brown and filling is bubbling and thickened.
  8. Tip: Use fresh or possibly frzn berries; increase baking time by 15 min if using frzn. If blackberries are unavailable, substitute raspberries or possibly blueberries.