• Gourmet 694

    From Dave Drum@1:261/38 to All on Fri Apr 17 05:41:56 2015
    * Originally in: fido.HOME_COO

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Three-Berry Pie w/Vanilla Cream
    Categories: Pies, Fruits, Desserts, Pastry, I scream
    Yield: 6 Servings

    1 c Granulated sugar
    3 tb Cornstarch
    2 tb Quick-cooking tapioca
    1/4 ts Salt
    3 c Fresh blackberries
    2 c Fresh raspberries
    2 c Fresh blueberries
    Pastry dough
    1 lg Egg; lightly beaten
    1 tb Sanding or granulated sugar

    SPECIAL EQUIPMENT: a 9" metal or glass pie plate (4-cup

    ACCOMPANIMENT: vanilla ice cream

    Put a large baking sheet in middle of oven and preheat
    oven to 450+.F/232+.C0.

    Whisk together granulated sugar, cornstarch, tapioca, and
    salt, then toss with berries.

    Roll out 1 piece of dough (keep remaining piece chilled)
    on a lightly floured surface with a lightly floured
    rolling pin into a 13" round and fit into pie plate. Trim
    edge, leaving a 1/2" overhang. Chill shell while rolling
    out dough for top crust.

    Roll out remaining piece of dough on lightly floured
    surface with floured rolling pin into an 11" round.

    Spoon filling into shell, then cover pie with pastry round
    and trim with kitchen shears, leaving a 1/2450+.F/232+.C
    overhang. Press edges together, then crimp edge
    decoratively. Brush top of pie with egg and sprinkle all
    over with sanding sugar. Cut 3 steam vents in top crust
    with a small sharp knife.

    Bake pie on hot baking sheet in middle of oven 15 minutes,
    then reduce oven temperature to 375+.F/190+.C and continue
    to bake until crust is golden brown and filling is
    bubbling, about 45 minutes more.

    Cool pie on a rack at least 3 hours before serving to
    allow juices to thicken slightly (filling will still be

    Recipe by Melissa Roberts

    August 2003 | Gourmet

    Serves 8

    MM Format by Dave Drum - 02 July 2009

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