* 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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