Summer berry pie
SERVES 6–8
6 cups raspberries or triple berry mix of strawberries, raspberries and blackberries
2 9-inch pie crusts
5 tablespoons cornstarch
1 ¼ cups plus 1 tablespoon granulated sugar, separated
¼ cup half-and-half
Vanilla ice cream (optional)
Preheat oven to 450 degrees. If using frozen pie crusts, they should be slightly thawed; if using refrigerated pie crusts, bring them to room temperature. In large bowl, combine berries, cornstarch and 1¼ cups sugar, then toss gently to mix. Pour berry mixture into bottom pie crust, then top with other pie crust. Fold top crust over edges of bottom crust, then crimp edges and flute. Brush lightly with half-and-half to coat top, then sprinkle with 1 tablespoon sugar. Cut 5 slits in top. Place pie on cookie sheet. Bake for 15 minutes, then lower heat to 375 degrees and continue to bake for 45 minutes. Remove and cool. Serve with vanilla ice cream.
MARY REILLEY, HILTON HEAD ISLAND