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Berries, Berries & More Berries.....

Sadly, the season for wild black raspberries is almost over and I only got out picking once this summer. The season for blackberries however is just starting! In recognition of that, here's my personal favorite berry pie recipe which combines both. Instructions for the Happy Berry dance are available only upon request.


4 c. raspberries, blackberries or both
1/4 c. flour
1/2 c. sugar
1/4 t. salt
1/4 t. cinnamon

First step, go to the store and hunt down a top/bottom crust (Make from scratch if you want, but you're not finding that recipe here!). Back home, combine flour, sugar, salt and cinnamon. Add to berries and toss to coat berries. Put mixture in the pastry lined 9" pie pan. Cover with top crust. Brush top of pie lightly with beaten egg white and sprinkle with sugar (optional). Cut vents in the top crust. Bake in oven at 400 degrees for 50 minutes. Do the Happy Berry dance in front of the oven (required). Remove pie when done. Eat!

The Great Lakes Berry Book: The Great Lakes Berry Book

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