Wednesday, August 3, 2011

Mixed Berry Pie

Yesterday I promised you the recipe for our pie.

And pictures!

After hitting the cookbooks we settled on a mixed berry pie. We found a recipe from Rachael Ray and tweaked it just a bit.

Mixed Berry Pie
8 inch pie crust, for top and bottom
20 ounces of your favorite frozen berries (we used a bag of mixed berries)
1/4 cup sugar
1/8 cup plus 2 T corn starch
1 tablespoon lemon juice
2 tablespoons butter
1 egg yolk
1 tablespoon cream
Roll out and form the bottom pie crust. In a bowl mix the frozen fruit, sugar, corn starch, and lemon juice. Pour into the pie crust. Dot with the butter. Roll out the rest of the dough and fit over the pie. Trim the edges and using a fork poke holes over the top and flatten the edges of the pie. Mix the egg yolk and the cream together and brush over the top of the pie.

Cook for 15 minutes in a preheated 400 degree oven and then turn down to 350 degrees and cook for 30 more minutes until golden brown. It's a good idea to set it on a cookie sheet in case it overflows.

This was delicious!! And the crust was "to die for". I'll share that recipe with you tomorrow.

And I must say April gets about 99 percent of the credit for this awesome pie!!

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