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Categories:Viewed: 20 - Published at: 8 years ago
Ingredients
- 1 batch of unbaked pie dough (can be store bought)
- 4 cups Blueberries
- 2 cups Blackberries
- 1 cup Sugar
- 1/4 cup All Purpose Flour
- 2 tablespoons Quick Cooking Tapioca
- 2 tablespoons Fresh Orange zest, divided
- 4 tablespoons Slow & Low Rock and Rye Whiskey
- 1 tablespoon Turbinado Sugar
Method
- Mix berries, sugar, flour, tapioca, half of the orange zest, and the Slow & Low in a bowl.
- Allow to rest for 15 minutes, or use immediately if fruit is frozen.
- Roll out half of the dough In a 10 inch circle and line a 9" pie pan.
- Fill with berry mixture.
- Roll out remaining dough and cover berries either with a lattice or a top crust with slits across to vent.
- Preheat oven to 425.
- Crack an egg in a bowl and mix thoroughly. Brush across the top crust and add a sprinkle of turbinado sugar.
- Bake for 20 minutes at 425 and then reduce heat to 350. Continue to bake for 40 -50 minutes, turning at least once. Cover the edges with foil towards the end of the bake, if needed.
- Allow pie to cool for 5 hours or overnight. Sprinkle with remaining orange zest and serve with Whiskey ice cream and a glass of Slow & Low.
