Tuesday, February 2, 2016

SnowPie2K16 - 6

I promise this pie was made last week. It was a little crazy up in here and I'm just getting around to posting the recipe. It was delicious, but I'm struggling with the soupiness of some of my pies. It's user error, not the recipe, so go ahead and try this one. Kids thought it was a keeper.

Quadruple Berry Pie
2 pie crusts
1 1/2 cups sugar
5 tbsp cornstarch
2 tbsp quick cooking tapioca
1/4 tsp salt
2 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
2 cups fresh or frozen (thawed and drained) cranberries
1 tbsp milk
2 tsp sugar

Heat oven to 450. Last one prepared pee crust in 9-in pie pan.

Stir together sugar, cornstarch, tapioca,  and salt; gently stir in berries. Let stand 15 minutes (I forgot this step, probably makes a big difference).

Spoon into crust lined pan. Top pie with lattice top. Brush with milk, sprinkle with 2 tsp sugar.

Bake in oven with cookie sheet on the rack below in case it bubbles over.  Bake 15 minutes. Reduce oven temp to 375 and cover crust with foil. Bake 40-45 minutes longer. Let stand for 2 hours before serving.

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