Bumbleberry Apple Pie



Pastry for 10 inch double
Pie Crust
1 1/4 c Sugar
1/3 c Flour
3 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Diced peeled apples
2 c Blueberries
1 1/2 c Blackberries
1 1/2 c Cranberries
1 1/2 c Diced plums
1 tb Lemon juice
1 Egg slightly beaten

Roll out pastry and fit into a 10 inch pie shell. In a bowl stir
together
sugar, flour, cornstarch, and cinnamon. In a large saucepan combine
apples, blueberries, raspberries, blackberries, cranberries, plums,
sugar
mixture, and lemon juice. Cook over medium heat stirring occasionally
for
about 5 minutes or until berries release juices. Remove from heat.
Gently
spoon filling into prepared pie shell and place pastry over top.
Brush
crust with egg and put on baking sheet. Bake at 400 for 15 minutes and
then
bake at 350 for about 50 minutes until pastry is golden brown and
filling
is bubbling and thickened. Let cool on rack.

You can use fresh or frozen berries. If blackberries are not available
you
can substitute with raspberries or blueberries