• Gourmet 697

    From Dave Drum@1:261/38 to All on Sat Apr 18 07:21:00 2015
    * Originally in: fido.LORD
    * Originally on: 04-17-15 06:05

    * Originally in: fido.HOME_COO

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lattice-Top Blackberry Pie
    Categories: Pies, Fruits, Desserts, Pastry, Citrus
    Yield: 6 servings

    Pastry dough
    6 c Blackberries
    1 1/4 c Granulated sugar
    1/4 c Cornstarch
    2 tb Unsalted butter; melted
    2 tb Fresh lemon juice
    2 tb Water
    1 tb Quick-cooking tapioca
    1 Egg white; lightly beaten
    1 tb Sanding (coarse) or
    - granulated sugar

    Make pastry dough.

    Place a baking sheet in lower third of oven and preheat to
    400+.F/205+.C.

    Toss together berries, granulated sugar to taste,
    cornstarch, butter, lemon juice, water, and tapioca. Let
    stand, tossing occasionally, 20 minutes.

    Roll out 1 piece of dough into a 14" round and fit into a
    9" pie plate (4-cup capacity). Trim edge, leaving a 1/2"
    overhang. Chill shell while rolling out top.

    Roll out remaining piece of dough into a roughly 16" by
    11" rectangle. Cut crosswise into 11 (1 1/4" wide) strips
    with a fluted pastry wheel or a knife.

    Stir berry mixture, then spoon evenly into shell. Arrange
    strips in a tight lattice pattern on top of filling and
    trim strips close to edge of pan. Roll up and crimp edge.
    Brush top and edge with egg white and sprinkle all over
    with sugar.

    Bake on hot baking sheet until crust is golden brown and
    filling is bubbling, 1 hour to 1 hour and 10 minutes.
    (Check pie after 45 minutes: If edge of crust is browning
    too quickly, cover edge with foil or a pie crust shield
    and continue baking.) Cool completely on a rack before
    serving.

    Recipe by Tracey Seaman

    July 2000 | Gourmet

    Serves 8

    MM Format by Dave Drum - 02 July 2009

    Uncle Dirty Dave's Archives

    MMMMM

    ... People are cooking less but obsessing about it more. - D. Poynter

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    * Origin: Prism bbs (1:261/38)