Jumbleberry Pie
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 8
Yields: 1 pie
Ingredients
- 2 prepared pie crusts, thawed
- 1 1⁄2 cups each blueberries, strawberries, blackberries, raspberries (fresh or frozen. If frozen, dethawed and drained)
- 3 -4 tablespoons cornstarch or 3 -4 tablespoons quick-cooking tapioca
- 1 1⁄4 cups sugar
- 2 teaspoons cinnamon
- 2 egg whites (beaten until fluffy)
- 1⁄4 cup sugar
- 1 teaspoon cinnamon
Directions
- Preheat oven to 425 degrees.
- In a large bowl, mix the dethawed/drained berries with the cornstarch or tapioca. Mix in 1 1/4 cup sugar, 2 teaspoons cinnamon.
- Spray pie pan bottom and sides with non-stick spray.
- Line a 9" pie pan with one pie crust.
- Fill crust with berry mixture.
- Place second pie crust over top, trim and flute edges.
- In a small bowl, whip egg whites until fluffy.
- With basting brush, brush egg whites over top pie crust, including edges.
- In another small bowl mix the 1/4 cup sugar and 1 teaspoons cinnamon.
- After crust is brushed with egg whites, sprinkle cinnamon/sugar mixture generously over entire top crust, including edges.
- Place pie on top rack in the oven. Bake for 10 minutes.
- Reduce heat to 350 degrees, cover the crust edges with tin foil or pie crust shield. Continue to bake for 45 to 60 minutes, until top is golden brown.
- Remove from oven, set on cooling tray for 30 minutes.
- Serve warm with whipped topping or vanilla ice cream.
- ENJOY!
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