Makes one pie, 6-8 servings
Pastry for 9 inch double-crust pie
Filling:
1 cup sugar
1/4 cup flour
2 tbsp. corn starch
1/4 tsp. cinnamon
1 2/3 cups diced peeled apples
1 1/3 cup blueberries
1 1/3 cup raspberries
1 cup blackberries
1 cup cranberries
1 cup diced plums
2 tsp. lemon juice
1 egg lightly beaten
Instructions
On a floured work surface, roll out a little more than half the pastry and fit into the pie plate. Trim and flute edges. Roll out remaining dough and put aside while preparing the filling.
Filling:
In a small bowl, stir together sugar, flour, cornstarch and cinnamon.
In a large saucepan combine fruit. Add sugar mixture and lemon juice. Cook over medium heat for about 5 minutes. Stir occasionally until berries release juices. Remove from heat.
Gently spoon filling into pie shell. Add top crust and make slits on top to allow steam to escape. Brush crust with egg. Place on baking sheet. Bake in 400 F oven for 15 minutes. Reduce heat to 350 F and bake 50 minutes or until pastry is golden and filling is bubbling and thickened. Let cool on rack.
Hint: This recipe can use any fruit that is in season.
Charlotte
InstructionsPastry for 9 inch double-crust pie
Filling:
1 cup sugar
1/4 cup flour
2 tbsp. corn starch
1/4 tsp. cinnamon
1 2/3 cups diced peeled apples
1 1/3 cup blueberries
1 1/3 cup raspberries
1 cup blackberries
1 cup cranberries
1 cup diced plums
2 tsp. lemon juice
1 egg lightly beaten
Instructions
On a floured work surface, roll out a little more than half the pastry and fit into the pie plate. Trim and flute edges. Roll out remaining dough and put aside while preparing the filling.
Filling:
In a small bowl, stir together sugar, flour, cornstarch and cinnamon.
In a large saucepan combine fruit. Add sugar mixture and lemon juice. Cook over medium heat for about 5 minutes. Stir occasionally until berries release juices. Remove from heat.
Gently spoon filling into pie shell. Add top crust and make slits on top to allow steam to escape. Brush crust with egg. Place on baking sheet. Bake in 400 F oven for 15 minutes. Reduce heat to 350 F and bake 50 minutes or until pastry is golden and filling is bubbling and thickened. Let cool on rack.
Hint: This recipe can use any fruit that is in season.
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