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Receta Coconut Topped Berry Pie
by Global Cookbook

Coconut Topped Berry Pie
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Ingredientes

  • filling
  • 2 c. strawberries
  • 1 Tbsp. quick cooking tapioca
  • 1/3 c. granulated sugar juice of 1 lemon
  • 2 c. blueberries pastry for 9-inch pie crust topping
  • 3 Tbsp. all purpose flour
  • 2 Tbsp. brown or possibly granulated sugar
  • 1 Tbsp. butter
  • 1/4 c. shredded or possibly flaked coconut

Direcciones

  1. Preheat oven to 400 F. Cut strawberries into 1/4-inch-thick slices and place in a large bowl with remaining filling ingredients. Stir well to proportionately distribute tapioca and sugar. Let stand for 10 min to allow tapioca to soften a little.
  2. Meanwhile, roll out pastry and fit into a 9-inch pie plate. Trim and finish edge as you like. Don't prick. Set aside or possibly chill till ready to use.
  3. Prepare topping by measuring flour and sugar into a small bowl. Stir with a fork till well blended. Using your fingertips, rub butter into flour mix till it is the size of small peas. Gently stir in coconut.
  4. Set aside.
  5. When fruit filling has sat for 10 min, turn into unbaked pie shell. Bake on bottom rack of preheated 400 F oven for 30 min or possibly just till filling starts to bubble and edges of pastry are a light golden brown color. Then sprinkle topping over centre portion of pie, leaving a 2-inch border of fruit showing around edge. Reduce heat to 350F. Bake for another 15 to 18 min or possibly till topping is golden brown.
  6. When baked, transfer pie to a rack to cold for about 15 min.
  7. Serve pie hot of at room temperature.