THREE-BERRY PIE (FILLING)

THREE-BERRY PIE (FILLING) image

Yield 8 servings

Number Of Ingredients 11

6 cups frozen or mixed berries (raspberry, blueberry, blackberry)
1/2 cup sugar
6 TBS all-purpose flour
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1 TBS freshly grated lemon zest
1 TBS freshly squeezed lemon juice
2 TBS butter, cut into small pieces
1 egg, lightly beaten
2 TBS heavy cream
2-3 TBS coarse sugar or vanilla sugar for sprinkling

Steps:

1. Preheat the oven to 425F. 2. Place the berries in a large bowl with the sugar, flour, nutmeg, cinnamon, lemon zest and juice. Gently toss to combine. 3. Transfer the mixture to the baked, cooked bottom pie crust, mounding the berries slightly in the center. Dot with pieces of butter. 4. In a small bowl, combine the egg with the heavy cream, mix well and set aside. 5. Roll out the remaining pie crust dough. Brush the rim of the baked pie crust with the egg/cream mix to act as a glue and place the top crust on top of the filling. Crimp the edges to seal. Use any crust scraps to make cutout hearts and glue to the top with the egg/cream mix. Lightly brush the entire crust with the egg/cream mix and sprinkle with coarse sugar. Alternately, make the pie more open faced as we did by cutting numerous hearts from the rolled out top crust and laying them over the top of the pie as desired. 6. Back at 425F for 25 minutes. Watch carefully and place foil over the edges if the crust gets deep brown so it doesn't over-brown. If the pie crust browns really rapidly, drop your heat to 375F for the remainder of the first baking period. 7, Reduced the heat to 350F and bake another 30 minutes. At this point you may need to loosely drape tin foil over the top crust to prevent over-browning. Remove from the oven and let cool for at least 1 hour so the pie is firm enough to slice yet still slightly warm.