Blackberry red Raspberry Pie
Ingredients
- 4 cups fresh or frozen unsweetened blackberries
- 2 cups fresh or frozen unsweetened red raspberries
- 1 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- pinch salt
- 3 tablespoons unsalted butter, cut in small pieces
- pastry for deep dish 2-crust pie
Instructions
Preheat oven to 425\xb0F. If using frozen berries do not thaw. Combine berries in large mixing bowl, mixing thoroughly. In small mixing bowl Combine sugar, cornstarch, spices, and salt, mixing thoroughly. Pour sugar mixture over berries and toss gently to coat evenly. Pour berry mixture into prepared bottom pie crust and dot with butter. Position top crust on pie and crimp edges decoratively. Bake 15 minutes at 425\xb0F. Reduce temperature to 350\xb0F, and continue baking for an additional 45-60 minutes, or until filling is bubbling and crust is golden brown. Remove from oven and cool on rack until room temperature. As this is a very juice pie, it is best served in bowls. Note: If using frozen fruit, baking time will need to be increased.
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