| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies, Posted to r |
8 |
Servings |
INGREDIENTS
|
|
Classic Double Pie Crust |
| 2 |
c |
Blackberries; canned or thawed frozen, well drained |
| 1 1/2 |
c |
Blueberries; canned or thawed frozen, well drained |
| 1/2 |
c |
Gooseberries; canned or thawed frozen, well drained |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1/8 |
ts |
Almond extract |
INSTRUCTIONS
1. Prepare pie crust according to Classic Double Pie Crust (or get
Pillsbury refrigerated pie crust). Roll out and place bottom crust in pie
plate. Cover with plastic wrap and refrigerate 30 minutes to allow dough to
relax.
2. Preheat oven to 425 degrees F.
3. Combine berries in large bowl. Add sugar, cornstarch and almond extract;
stir well.
4. Spoon into prepared pie crust. Roll out top crust. Lift top crust over
filling.
5. Trim edge leaving 1/2-inch overhang. Fold overhang under so crust is
even with edge of pie plate. Press between thumb and forefinger to make
stand-up edge. Cut slits in crust at 1/2-inch intervals around edge of pie
to form flaps.
6. Press 1 flap in toward center of pie and the next out toward rim of pie
plate. Continue alternating in and out around edge of pie.
7. Pierce top crust with fork to allow steam to escape.
8. Bake 40 minutes or until crust is golden brown. Cool completely on wire
rack.
Recipe by: Cooking Class Magazine: Desserts
Posted to recipelu-digest Volume 01 Number 465 by "catspaw@inetnow.net"
<catspaw@inetnow.net> on Jan 6, 1998
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