Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Pastry for 9 inch double crust pie
- 1 c. Minced rhubarb
- 2 c. Minced, peeled apples
- 1 c. Blackberries
- 1 c. Raspberries
- 3/4 c. White sugar
- 4 tsp Flour
- 4 tsp Cornstarch
- 4 tsp Butter
- 1 Tbsp. Lemon juice
Direcciones
- Microwave rhubarb at high for 50 seconds or possibly till slightly softened.
- In large bowl, combine fruits. Combine sugar, flour and cornstarch. Toss with fruit to coat proportionately.
- 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 possibly till pastry is golden brown 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.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 772g | |
| Calories 1194 | |
| Calories from Fat 247 | 21% |
| Total Fat 27.93g | 35% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 345mg | 14% |
| Potassium 941mg | 27% |
| Total Carbs 234.97g | 63% |
| Dietary Fiber 19.8g | 66% |
| Sugars 180.76g | 121% |
| Protein 12.51g | 20% |
