Sunday, September 9, 2012

CHERRY & BERRY PIE

Pastry for 2-crust pie
3/4 cup + 2 tsp granulated sugar
1/3 cup quick-cook tapioca
1 tbsp cornstarch
1/4 tsp salt
1 1/2 cups cranberry juice blend
3 cups pitted fresh cherries*
1 1/2 cups fresh raspberries
1 egg yolk
2 tbsp water

Preheat oven to 400 degrees.

Roll half the pastry out to a 12-inch circle on a lightly floured surface; Gently place crust to fit in a 9-inch pie plate; set aside.

In a medium-sized saucepan, combine 3/4 cup of the sugar, tapioca, cornstarch, and salt, whisking to blend.  Add cranberry juice and stir with the whisk until smooth.  Cook, stirring constantly, for 5 minutes, until thickened and bubbly.  Remove from the heat and stir in the cherries and raspberries.  Allow to cool in pan while you prepare the top pastry strips.

Roll remaining pastry into another 12-inch circle.  Using a knife or pizza cutter, cut the dough into 1-inch wide strips.

Pour the pie filling into the pastry-lined pie plate.  Weave the pastry strips into a lattice pattern over the top of the filling.  Fold pastry edges under and crimp together to seal.

In a cup or small bowl combine the egg yolk with the water; brush over the pastry.  Sprinkle the 2 teaspoons of sugar over the top.

Bake at 400 degrees for 15 minutes.  Reduce the heat to 375 degrees; bake another 45 minutes until pastry is browned and filling is bubbly.  Use a pie shield if edges start to get too brown.

Allow pie to cool for at least an hour before slicing to serve.

*You may use 1 bag (16-oz) frozen pitted cherries, thawed for 1 hour before using.

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