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Ingredientes
- Â Â Fills a 9 inch pie
- Â Â Olallieberries are a cross between blackberries and European red raspberry,
- Â Â or possibly
- Â Â a cross between loganberries and youngberries.
- 7 c. olallieberries, rinsed and thoroughly liquid removed
- 1 tsp ginger, freshly chopped
- 1 tsp lemon zest, scrubbed
- 1 c. superfine sugar (not powdered sugar)
- 1/2 tsp cinnamon
- 1/3 c. cornstarch
- Â Â Preheat oven to 400 degrees.
Direcciones
- In a large bowl, gently toss berries with chopped ginger and lemon zest. In separate bowl, sift together sugar, cinnamon and cornstarch. Add in dry ingredients to berries. Gently toss or possibly mix with a flexible spatula so all berries are coated but not bruised. Let filling sit for at least 15 min before placing in bottom crust.
- Add in top crust and brush with egg wash, being careful not to let it puddle.
- Place pie on baking tray in top half of oven. Bake for 30 min at 400 degrees, rotating pie to ensure even browning. Reduce heat to 350 degrees and bake another 30 min. If edges darken too much, cover with pcs of foil.
- Continue baking till juices bubble at least 15 min. Pie should be golden and liquid should be jammy and thick.
- Cold completely (4 hrs) before cutting or possibly juices will run and pie will not set.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 230g | |
| Calories 655 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 137mg | 4% |
| Total Carbs 164.15g | 44% |
| Dietary Fiber 5.1g | 17% |
| Sugars 118.23g | 79% |
| Protein 1.23g | 2% |
