Blueberry Raspberry Pie

Recipe Ingredients

		Classic Pie Crust - (see recipe)
4 cups	948ml	Fresh blueberries - lightly rinsed
2 cups	474ml	Fresh raspberries - lightly rinsed
1 cup	198g / 7oz	Sugar - plus
1 tablespoon	15ml	Sugar
1/4 cup	15g / 0.5oz	Cornstarch
1/4 teaspoon	1.3ml	Ground cinnamon
2 teaspoons	10ml	Finely-grated lemon zest
1 teaspoon	5ml	Pure vanilla extract
1		Egg white - beaten with
1 tablespoon	15ml	Water

Recipe Instructions

Preheat the oven to 400 degrees. Prepare the Classic Pie Crust as directed for a 9-inch double-crust pie.

Drain the berries and pat dry with paper towels. Toss the berries gently with 1 cup of the sugar, the cornstarch, cinnamon, lemon zest and vanilla.

Line a 9-inch pie plate with one crust and prick all over with a fork. Brush the bottom with the egg white mixture to prevent sogginess. Spoon the berry mixture into the crust.

Cover the filling with a top crust. Trim the overhang to 1 inch. With water, moisten the crusts where they meet, then press them together lightly and turn under. Crimp the edges decoratively. Brush the top crust lightly all over with water and sprinkle evenly with the remaining tablespoon of sugar.

Bake the pie in the lower third of the oven until the filling is bubbly and the crust is golden brown, 1 to 1 1/4 hours. Let cool on a rack before serving warm or at room temperature.

This recipe yields 6 to 8 servings.

Nutritional Analysis Per Serving (based on 8): 484 calories, 68g carbohydrates, 5g protein, 22g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 07-22-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]

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