Deep Dish Double Berry Pie
|Flour||1⁄3 Cup (5.33 tbs)|
|Blueberries||3 Cup (48 tbs)|
|Fresh raspberries||1⁄2 Pint|
|Chambord raspberry liqueur/Other raspberry liqueur||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Unsalted butter||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs) (For brushing)|
|Sugar||1 Tablespoon (for sprinkling)|
Preheat oven to 425F.
Combine flour and sugar. Add berries, liqueur, lemon peel and juice and
toss gently. Pile in pie plate.
Top with dough, sealing edges and crimping. Brush with milk and sprinkle
with sugar. Cut several steam vents.
Bake 20 minutes; reduce heat to 350F and continue baking until crust is
golden brown and juices bubble up, 30 to 40 minutes longer.