Mix the juice from the fruit with morning juice or into smoothies.
Flaky Pastry Recipe
1-1/2 cups (375 mL) frozen blueberries, thawed
1 cup (250 mL) frozen chopped rhubarb, thawed
1/2 cup (125 mL) frozen cranberries, thawed
2 cups (500 mL) chopped peeled apples
3/4 cup (175 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
4 tsp (18 mL) cornstarch
1 tbsp (15 mL) butter
1 egg yolk
2 tsp (10 mL) granulated sugar
In sieve, drain blueberries, rhubarb and cranberries; gently press out excess juice and reserve for another use. In large bowl, combine apples, sugar, flour and cornstarch; add fruit mixture and toss to coat. Scrape into pie shell; dot with butter.
Roll out remaining pastry into 13-inch (33 cm) circle; brush rim of pie shell with water and fit pastry over filling. Trim edge, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Press to seal and flute edge.
Glaze: In small bowl, whisk egg yolk with 2 tsp (10 mL) water; brush lightly over pastry. Sprinkle with sugar; cut steam vents in top.
Bake pie in bottom third of 350°F (180°C) convection oven until pastry is golden and filling is bubbly, about 1 hour. Let cool on rack. (Make-ahead: Cover loosely and store at room temperature for up to 6 hours.)
Conventional oven: Bottom third at 425°F (220°C) for 15 minutes; 350°F (180°C) for about 40 minutes.
approx. per serving
- pro7 g
- total fat28 g
- sat. fat14 g
- carb68 g
- fibre4 g
- chol102 m
- sodium430 m
- vit A15%
- vit C5%