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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A delightful summer pie! Ingredients:
pastry for double-crust pie (9 inches) |
1 egg white |
2 tablespoons water, divided |
1 cup sugar, divided |
1 tablespoon sugar, divided |
1/4 cup cornstarch |
1 -2 teaspoon grated lemon peel |
1 teaspoon vanilla extract |
1/4 teaspoon ground cinnamon |
3 cups fresh blueberries |
1 cup fresh raspberry |
Directions:
1. 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.
2. In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust.
3. Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining egg/water mixture; sprinkle with remaining sugar.
4. Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
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