Lor­raine Pas­cale’s Ap­ple Berry Pie



4 medium bak­ing ap­ples, peeled, cored and sliced 1/4-inch thick (about

13/4 lb)

½ cup sugar

1 tsp ground cin­na­mon ½ tsp ground nut­meg 2 tbsp corn­starch 1 cup black­ber­ries

1 cup blue­ber­ries

1 large egg, beaten

Your fa­vorite dou­ble-crust 9-inch pie dough (2 discs) large egg, beaten

Com­bine the ap­ples, sugar, cin­na­mon, nut­meg and 2 tbsp wa­ter in a medium saucepan. Cook over medium heat un­til the sugar dis­solves and the ap­ples re­lease their juices, 4–5 min­utes.

In a small bowl, stir the corn­starch into 2 tbsp wa­ter un­til smooth. Whisk the corn­starch mix­ture into the sim­mer­ing juices in the saucepan un­til smooth. Sim­mer just un­til the juices thicken, about 1 minute. Stir in the black­ber­ries and blue­ber­ries, re­turn to a sim­mer, and then re­move the pan from the heat. Let cool while you roll the dough.

Pre­heat the oven to 375 de­grees. Set an oven rack in the bot­tom po­si­tion.

On a floured work sur­face, roll out 1 disc of dough to fit a 9-inch pie plate with about 1 inch of over­hang. Roll out the sec­ond disc and cut strips or shapes. Pour the fill­ing into the bot­tom crust. Top with a lat­tice or cut-out de­sign. Brush the crust with the egg wash.

Bake on a bak­ing sheet (to catch any drips) un­til the crust is golden brown and the fill­ing is bub­bly, about 45 min­utes. (Check halfway through; if the top crust is brown­ing too quickly, loosely cover with foil.) Let cool.

No fall feast is com­plete with­out one. “A great pie looks amaz­ing on the ta­ble,” Pas­cale, the host of Food Net­work's Bak­ing Hol­i­dayCham­pi­onship(Mon­days at 9 p.m.), tellsUs,and this one is guar­an­teed “to wow your fam­ily and friends.”

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.