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Jumbleberry Pie Recipe

Ingredients

How to make it

  • Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it
  • into a 9 inch deep dish pie plate and trim edge, leaving a 1/2 inch overhang. Chill the shell while making the filling.
  • In a large bowl, toss together the berries, cornstarch, 1 1/2 cups sugar, lemon juice, nutmeg, and cinnamon until combined well.
  • Mound the filling in the shell and dot with butter.
  • Roll out remaining dough into a 13 ~ 14 inch round on a lightly floured surface. Drape it over the filling and trim, leaving a 1 inch overhang.
  • Fold the overhang under the bottom crust, pressing the edge to seal it.
  • Crimp the edge decoratively.
  • Brush the crust with half and half cream, make slits in the top crust and sprinkle with sugar.
  • Bake on a large cookie sheet in a preheated 425 F oven for 20 minutes.
  • Reduce heat to 375 F and bake for 35 - 40 minutes more or until crust is golden and filling is bubbling.
  • Serve with ice cream.

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The Cook

goodeat Benton, MO

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