Deep Dish Double Berry Pie - Glorious Liqueurs Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1/3 cup: flour,
1 cup: sugar,
3 cup: blueberries,
1/2 pint: fresh raspberries,
2 tablespoon: chambord or other raspberry,
1: liqueur,
1 teaspoon: grated lemon peel,
2 teaspoon: lemon juice,
1 tablespoon: unsalted butter, optional,
1: pastry for 9 deep dish,
1: pie*,
1: milk, for brushing,
1: sugar, for sprinkling,
Directions:
Preheat oven to 425F.
*Deep Dish Pie Dough is a separate recipe in this series. (Unbaked or
partially baked.)
Combine flour and sugar. Add berries, liqueur, lemon peel and juice and
toss gently. Pile in pie plate.
Top with dough, sealing edges and crimping. Brush with milk and sprinkle
with sugar. Cut several steam vents.
Bake 20 minutes; reduce heat to 350F and continue baking until crust is
golden brown and juices bubble up, 30 to 40 minutes longer.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
Yield: 8 servings
Source from luhu.jp
*Deep Dish Pie Dough is a separate recipe in this series. (Unbaked or
partially baked.)
Combine flour and sugar. Add berries, liqueur, lemon peel and juice and
toss gently. Pile in pie plate.
Top with dough, sealing edges and crimping. Brush with milk and sprinkle
with sugar. Cut several steam vents.
Bake 20 minutes; reduce heat to 350F and continue baking until crust is
golden brown and juices bubble up, 30 to 40 minutes longer.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
Yield: 8 servings
Source from luhu.jp