Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- pastry for 9 inch double crust pie
- 1 egg white
- 2 Tablespoons water, divided
- 17 Tablespoons sugar, divided
- 1/4 cup cornstarch
- 1 teaspoon grated lemon peel
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 cups fresh blueberries
- 1 cup fresh raspberries
From: Joan Kindberg, of Jackson, WI
Beat egg white and 1 Tablespoon water, in a small bowl. Brush egg wash over the bottom crust. Trim pastry to edge of pie plate.
In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the blueberries and raspberries. Pour mixture into the crust.
Place 2nd pastry to fit pie on top of filling. Trim, then seal and flute edges of pie crust. Cut slits on top. Brush the remaining egg white on top; then sprinkle with the rest of the sugar.
Bake in a 400 degree oven for 40 to 50 minutes OR until the crust is golden brown and the filling is bubbly.
Cool on a wire rack.
Store in refrigerator.
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