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RECIPE: BUMBLEBERRY PIE Filling 2 apples, peeled, cored and sliced 2 c. (500 mL) blueberries 2 c. (500 mL) blackberries 1 c. (250 mL) sliced strawberries 1 c. (250 mL) granulated sugar 2 Tbsp. (30 mL) all-purpose flour 1 large fresh egg Mix all together in a large bowl. Pastry 2-1/2 c. (625 mL) all-purpose flour Pinch of salt 4 tsp. (20 mL) granulated sugar 1/2 c. (125 mL) margarine 1/2 c. (125 mL) butter 1 egg + enough cold milk to equal 3/4 c. (175 mL) Combine flour, salt and sugar in a large bowl. Cut margarine and butter into dry ingredients until the mixture forms lumps the size of small peas. Beat egg and milk mixture slightly, then add slowly to dry ingredients. Combine just until wet and then form dough into a ball. Turn onto a piece of plastic wrap, cover and press into a disc shape. Chill 1 hour. Roll out the chilled dough into two circles slightly larger than a 9-inch (23 cm) pie plate. Place one circle in a glass pie plate. Fill with berry mixture. Cover with the remaining dough circle. Trim away any overhang and crimp the edges of the crust, then use a fork to poke a few vent holes into top crust. Lightly brush the top with water and sprinkle with additional sugar. Preheat convection oven to 375°F/190°C (or non-convection, 400°F/200°C). Place pie plate on a cookie sheet and bake for approximately 45 minutes, or until the crust is golden brown.