MIXED BERRY PIE

MIXED BERRY PIE


Ingredients

  • 1 frozen pie crust 

  • 260 g blackberries, fresh or frozen (about 1¾ cups)

  • 230 g raspberries,  fresh or frozen (about 1¾ cups)

  • 180 g blueberries, fresh or frozen (about 1¼ cups)

  • 115 g strawberries, fresh or frozen (about ¾ cup)

  • 80 g red currants, fresh or frozen (about ⅔ cup)

  • 2 tsp fresh lemon juice (10g)

  • Seeds from 1 vanilla bean (or 1 g vanilla bean powder)

  • 115 g granulated sugar (a generous ½ cup)

  • 30 g Tapioca starch (about ¼ cup)

  • ½ tsp ground cinnamon

  • 1 egg white (about 30 g), for brushing the crust

Instructions

1. Pre-heat the oven to 350°F fan

2. Line a heavy baking sheet with aluminium foil and set aside.

3. Prep the crust: Remove the frozen ALPA pie crust from the freezer and brush the entire surface with the beaten egg white, for brushing. You won’t use all the egg white, just discard the rest. Place in the refrigerator for 15 minutes.

4. Mix the berries: Combine the blackberries, raspberries, blueberries, strawberries and red currants into a large bowl. Add the 2 teaspoons fresh lemon juice and 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract) and stir to combine.

5. Add the sugar mix: In a small bowl, stir together the granulated sugar, tapioca starch, and the ground cinnamon. Add to the berries and stir until coated. If using fresh berries, let sit 15–20 minutes; if using frozen, add right away and don't let it sit.

6. Fill the pie: Place the pie crust (in its plate) on the foil-lined baking sheet. Spoon the berry mixture evenly into the crust.

7. Bake: Bake at 350°F for 30 minutes, until the filling is bubbling and the crust is golden. If the edges brown too quickly, cover them loosely with foil.

8. Cool & slice: Let cool at least 30–60 minutes before slicing. Cut into 8 slices and serve.

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