Bumbleberry Pie

Steps

1. 1Preheat the oven to 425 degrees F.
2. 2In a large bowl, gently toss together the apple, rhubarb, berries, sugar, cornstarch, and lemon juice. Set aside.
3. 3Roll out half of the pie crust and fit it inside a 9 inch pie plate, trimming off the excess pastry.
4. 4Pour the berry mixture into the pie crust.
5. 5Lightly wet the edge of the crust with a bit of water. Roll out the other half of the pastry and set it over top of the berries. Crimp the edges to seal them.
6. 6Whisk together the egg and water and brush it lightly over top of the pastry. Use a sharp knife to cut slits in the top crust to vent the pie. Sprinkle sugar over the top crust.
7. 7Place the pie on a baking sheet in case it bubbles over, and bake for 15 minutes.
8. 8Reduce the heat to 375 degrees F and continue baking for another 35-45 minutes or until the crust is lightly browned and the filling is bubbling.
9. 9If the pastry is getting too brown and the filling isn’t bubbling yet, tent some foil over top to prevent more browning. **Make sure the filling is bubbling before removing the pie from the oven!
10. 10Allow the pie to cool completely before slicing so that the filling will set.