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Bumbleberry Apple Pie

Pastry for 10 inch double
Pie Crust
1 1/4 c Sugar
1/3 c Flour
3 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Diced peeled apples
2 c Blueberries
2 c Rasperries
1 1/2 c Blackberries
1 1/2 c Cranberries
1 1/2 c Diced plums
1 tb Lemon juice
1 Egg slightly beaten

Roll out pastry and fit into a 10 inch pie shell. In a bowl stir together sugar, flour, cornstarch, and cinnamon. In a large saucepan combine apples, blueberries, rasperries, blackberries, cranberries, plums, sugar mixture, and lemon juice. Cook over medium heat stirring occasionally for about 5 minutes or until berries release juices. Remove from heat. Gently spoon filling into prepared pie shell and place pastry over top. Brush crust with egg and put on baking sheet. Bake at 400 for 15 minutes and then bake at 350 for about 50 minutes until pastry is golden brown and filling is bubbling and thickened. Let cool on rack.
You can use fresh or frozen berries. If blackberries are not available you can subsitute with raspberries or blueberries

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