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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Field editor Earlene Ertelt of Woodburn, Oregon shared this lovely fruity dessert that tastes like summer. She notes, This is one of the very best pies I have ever made. Ingredients:
pastry for double-crust pie (9 inches) |
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 |
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 water; 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. Yield: 6-8 servings.
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