This lovely fruity dessert reminds me of the best summer has to offer. I like to make this pie using fresh blueberries and raspberries. The first time I made it I thought it was an odd combination but you really must try it , you will be surprised. This is one of the best tasting pies you will ever make.
Pastry for double-crust pie (9 inch)
1 egg white
2 tablespoons water, divided
1 cup plus 1 tablespoon sugar, divided
1/4 cup cornstarch
1 to 2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 cups fresh blueberries
1 cup fresh raspberries
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside.
In a bowl, combine 1 cup sugar, cornstarch, lemon peel , vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
Roll put the remaining pastry to fit top of the pie; place over filling. Trim, seal and flute the edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar.
Bake at 400 F. for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. store in the refrigerator. Yield: 6-8 servings.
See other recipes at: www.havefunbaking.com
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