Subj : Gourmet 697
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From : Dave Drum
Date : Fri Apr 17 2015 05:41 am

* 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

--- BBBS/Li6 v4.10 Dada-2
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