Fresh Double Berry Pie
Fresh Double Berry Pie recipe
Yield
12 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
sugar
plus 1 t |
|
| 1 | tablespoon |
cornstarch
|
|
| 3 | teaspoons |
tapioca, quick-cooking
|
|
| 5 | cups |
raspberries
assorted fresh or frozen, thawed or , blackberriescan use canned, drain well, 2 times |
|
| 2 | tablespoons |
liqueur
raspberry |
|
| 15 | ounces |
pie shell (9 inch)
all ready |
|
| ⅛ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
sugar
plus 1 t |
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
tapioca, quick-cooking
|
|
| 1.2 | l |
raspberries
assorted fresh or frozen, thawed or , blackberriescan use canned, drain well, 2 times |
|
| 3E+1 | ml |
liqueur
raspberry |
|
| 433.5 | ml/g |
pie shell (9 inch)
all ready |
|
| 0.6 | ml |
cinnamon
ground |
|
Directions
Combine 1¼ cups sugar, cornstarch, and tapioca in a large bowl; stir well.
Add berries and liqueur; toss gently.
Set aside.
Prepare piecrust sheet according to package directions for a filled one-crust pie using a 9-inch pieplate.
Flute edges and bake at 450~ for 9 to 11 minutes.
(If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.)
Unfold remaining piecrust sheet; sprinkle with flour.
Using a 3-inch heart shaped cookie cutter, cut out enough hearts to overlap around edge of pie; reserve extra piecrust.
Set aside.
Spoon filing into prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie with tips pointing to center.
Using a heart-shaped canape cutter, cut remaining piecrust sheet into heart shapes.
Place small hearts over filling (turn opposite direction from larger hearts).
Place pie on baking sheet; bake at 375~ for 1 hour.
Combine remaining 1 tablespoon sugar and cinnamon; sprinkle over pies.
Cool completely.
