Recipe - Jumbleberry Pie

Pie pastry dough for 2 crust
3 cup Blueberries
1/3 cup Cornstarch
One fourth cup Lemon juice
1/8 teaspoon Cinnamon
One fourth cup Half&half
3 cup Blackberries
2 One half cup Raspberries
1 One half cup Sugar
1/8 teaspoon Nutmeg
1 tablespoon Unsalted butter, in bits
Ice cream as accompaniment

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 One half inch
overhang. Chill the shell while making the filling. In a large bowl, toss
together the berries, cornstarch, 1 One half 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 h&h, make
slits in the top crust and sprinkle with sugar. Bake on a large cookie
sheet in a preheated 425f oven for 20 minutes. Reduce heat to 375f and bake
for 35 40 minutes more or until crust is golden and filling is bubbling.
Serve with ice cream.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini