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Jumbleberry Pie

Jumbleberry Pie recipe image
This Jumbleberry Pie is a delightful celebration of summer fruits, combining blueberries, blackberries, and raspberries into a luscious, jammy filling. The tartness of the berries is perfectly balanced by warm cinnamon and nutmeg, while lemon juice brightens the overall flavor profile. Encased in a flaky, golden-brown crust, this dessert offers a comforting texture that is both rustic and elegant. It is an ideal treat for weekend brunches, family dinners, or potluck gatherings. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish that brings everyone back for seconds.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 456.0
Dietary: Vegetarian
Description
This Jumbleberry Pie is a delightful celebration of summer fruits, combining blueberries, blackberries, and raspberries into a luscious, jammy filling. The tartness of the berries is perfectly balanced by warm cinnamon and nutmeg, while lemon juice brightens the overall flavor profile. Encased in a flaky, golden-brown crust, this dessert offers a comforting texture that is both rustic and elegant. It is an ideal treat for weekend brunches, family dinners, or potluck gatherings. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish that brings everyone back for seconds.
Ingredients
  • 3 cup Blueberries
  • 1/3 cup Cornstarch
  • 1/4 cup Lemon juice
  • 1/8 teaspoon Cinnamon
  • 1/4 cup Half&half
  • 3 cup Blackberries
  • 2 1/2 cup Raspberries
  • 1 1/2 cup Sugar
  • 1/8 teaspoon Nutmeg
  • 1 tablespoon Unsalted butter, in bits
Directions
  1. 1
    Preheat the oven to 425F (220C).
  2. 2
    Roll out half of the pie dough to a 1/8-inch thickness on a lightly floured surface.
  3. 3
    Fit the dough into a 9-inch deep dish pie plate, trimming the edge to leave a 1/2-inch overhang.
  4. 4
    Chill the pie shell in the refrigerator while preparing the filling.
  5. 5
    In a large bowl, gently toss together the blueberries, blackberries, raspberries, cornstarch, 1 1/2 cups sugar, lemon juice, nutmeg, and cinnamon until the berries are evenly coated.
  6. 6
    Mound the berry filling into the chilled pie shell and dot the top with the bits of unsalted butter.
  7. 7
    Roll out the remaining dough into a 13-14 inch round on a lightly floured surface.
  8. 8
    Drape the top crust over the filling and trim the edges to leave a 1-inch overhang.
  9. 9
    Fold the top crust edge under the bottom crust edge and press firmly to seal.
  10. 10
    Crimp the sealed edge decoratively with your fingers or a fork.
  11. 11
    Cut several slits in the top crust to allow steam to escape.
  12. 12
    Brush the entire top crust with half & half and sprinkle with the remaining sugar.
  13. 13
    Place the pie on a large cookie sheet and bake at 425F (218C) for 20 minutes.
  14. 14
    Reduce the oven temperature to 375F (190C) and continue baking for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 456.0kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.9g10%
Cholesterol 8.1mg3%
Sodium 1.4mg1%
Total Carbohydrate 109.5g37%
Dietary Fiber 0.2g1%
Sugars 90.3g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, berries, blackberries, blueberries, butter, cinnamon, cornstarch, dessert, fruits, homemade, international, lemon, jumbleberry, mixed berries, nutmeg, pie, raspberries, seasonal, sugar, summer
Read it online: https://www.chefs-mate.com/recipe/jumbleberry-pie/