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Mixed Berry Pie
1 quart fresh strawberries, sliced
2 pints fresh blackberries or blueberries
1 tbsp. lemon juice
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Dash ground cloves
1 egg yolk
1 tsp. sugar, mixed with pinch of nutmeg, cinnamon
Gently wash berries; drain well. Place in large bowl; sprinkle with lemon juice. Combine sugar, flour, cinnamon, nutmeg and cloves. Add to berries and toss lightly to combine. Turn into pastry lined pie plate, mounding in center. Dot with butter. Roll out remaining pastry into an 11 inch circle. Make several slits near center for steam vents. Adjust over filling; fold edge of top crust under bottom crust, press together and crisp decoratively.
Beat egg yolk with 1 tablespoon water. Brush lightly over top crust and sprinkle with sugar mixed with nutmeg and cinnamon. Bake 45-50 minutes at 400 degrees or until juices start to bubble through steam vents and crust is golden brown. Cool on wire rack at least 1 hour to set. Serve slightly warm. Serves 8.
1 quart fresh strawberries, sliced
2 pints fresh blackberries or blueberries
1 tbsp. lemon juice
1 c. sugar
1/4 c. all-purpose flour
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Dash ground cloves
1 egg yolk
1 tsp. sugar, mixed with pinch of nutmeg, cinnamon
Gently wash berries; drain well. Place in large bowl; sprinkle with lemon juice. Combine sugar, flour, cinnamon, nutmeg and cloves. Add to berries and toss lightly to combine. Turn into pastry lined pie plate, mounding in center. Dot with butter. Roll out remaining pastry into an 11 inch circle. Make several slits near center for steam vents. Adjust over filling; fold edge of top crust under bottom crust, press together and crisp decoratively.
Beat egg yolk with 1 tablespoon water. Brush lightly over top crust and sprinkle with sugar mixed with nutmeg and cinnamon. Bake 45-50 minutes at 400 degrees or until juices start to bubble through steam vents and crust is golden brown. Cool on wire rack at least 1 hour to set. Serve slightly warm. Serves 8.