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Receta Fresh Double Berry Pie
by Global Cookbook

Fresh Double Berry Pie
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Ingredientes

  • 1 1/4 c. Plus 1 Tablespoons sugar
  • 1 Tbsp. Cornstarch
  • 3 tsp Quick-cooking tapioca
  • 5 c. Assorted fresh or possibly frzn, Thawed raspberries and Blackberries-can use canned drain well 2 times
  • 2 Tbsp. Raspberry liqueur
  • 1 pkt (15-ounce) PILLSBURY All Ready Pie Crust
  • 1/8 tsp Grnd cinnamon

Direcciones

  1. Combine 1-1/4 c. sugar, cornstarch, and tapioca in a large bowl; stir well. Add in berries and liqueur; toss gently. Set aside.
  2. Prepare piecrust sheet according to package directions for a filled one-crust pie using a 9-inch pieplate.
  3. Flute edges and bake at 450 for 9 to 11 min. (If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.) Unfold remaining piecrust sheet; sprinkle with flour. Using a 3-inch heart shaped cookie cutter, cut out sufficient hearts to overlap around edge of pie; reserve extra piecrust. Set aside.
  4. Spoon filing into prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie with tips pointing to center. Using a heart-shaped canape cutter, cut remaining piecrust sheet into heart shapes. Place small hearts over filling (turn opposite direction from larger hearts). Place pie on baking sheet; bake at 375 for 1 hour. Combine remaining 1 Tbsp. sugar and cinnamon; sprinkle over pies.
  5. Cold completely.
  6. Yield one 9-inch pie. Kitchen Ease:Cover edge of piecrust with strips of foil after 15 to 20 min of baking to prevent excessive browning.