|
|
Instructions |
|
|
|
Note- Pies using frozen fruit tend to be much juicier than those using fresh fruit. As a result, frozen fruit pies require more cornstarch or flour as thickeners.
|
|
|
|
Roll out half of the pastry and fit it into a 9 inch pie plate. Trim edge even with the plate. In a bowl, mix sugar and cornstarch together.
|
|
|
|
Add the fruit, and turn the mixture into the pastry-lined pie plate and dot with the butter
|
|
|
|
Roll out the remaining pastry and cut into strips.
Arrange strips in a lattice fashion over pie. Tuck edges under bottom crust and flute.
Place pie on a baking sheet, and bake at 450 degree F for 15 minutes (or until pastry is golden), then reduce heat to 350° F and continue to bake for 50 - 60 minutes, or until filling bubbles and is thickened.
|
|
|
| Serving
Suggestions |
|
|
Serve warm with a topping of ice cream.
|
|
|
Originally Submitted
7/5/2011
|
 Recipe "Pin It"){kind=logo}
