Rose Mary's DEEP DISH BERRY LICIOUS BERRY PIE
By
Rose Mary Mogan
@cookinginillinois
1
Ingredients
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39 inch rolled refrigerated pie crust ( or you can make your own)
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6-7 cfresh blue berries ( i used 7 cups)
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2 qtfresh ripe strawberries
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1 cregular granulated sugar
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1 1/2 csplenda granular
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1 stickbutter, melted
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11/2 tspcinnamon
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1 tspnutmeg
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1/2 tspallspice
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1/4 tspkosher salt
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1/3 call purpose flour
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1/3 corange juice
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1 Tbsppure vanilla extract
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1 Tbspevaporated milk, or use 1 egg beaten with 2 tsp. water
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2 tspraw sugar( turbinado, or plain sugar) used by food stylists
How to Make Rose Mary's DEEP DISH BERRY LICIOUS BERRY PIE
- In a smaller bowl combine sugar, nutmeg, cinnamon, flour, salt & allspice and stir to mix. Then sprinkle over berries, then add melted butter, toss gently to coat. Then pour mixture into pie tin.Combine vanilla with orange juice, stir and sprinkle over berry mixture in pie pan.
- Now using a pastry cutter or knife, unroll pie crust and cut into wide strips and place over top of fruit, alternate strips to make a lattice top crust, or if you prefer, you can leave pie crust whole, but be sure to add at least 5 or 6 slits so steam can escape as the pie cooks. Crimp edges then brush top of crust with evaporated milk or egg wash, and sprinkle with turbinado or regular sugar. Place on a cookie sheet to catch any potential drips, then place in preheated oven, and bake at 375 degrees F. for 55 minutes to 1 hour or until crust is golden brown.
- You can make this pie with all regular sugar if desired, I just opted to use both, to create a less sweet combination. Since we prefer it less sweet. You may also use all splenda. Brushing the top of the crust with the milk or egg wash helps to give it a more golden color. If you do not have a 12 inch deep dish pie tin you can make 2 regular size pie tins.
The turbinado sugar is commonly used by food stylist, to give food a much better eye appeal. It is usually found in the baking isle, I found mine at Wal Mart.