The Recipe Junction

Pushing Daisies Triple Berry Pie

Information:
Prep Time:	10-15 Minutes	Submitted by:	Nanette Smith
Cook time:	30 Minutes	Credited to:	Nanette adapted from internet
Servings:	16
Description:

Ingredients:

	1 cup		Sugar - plus 1 tablespoon
	2 ¹⁄₂ TBSP		Cornstarch
	¹⁄₄ tsp		Ground Cardamom
	1 ¹⁄₂ Cups		Fresh or Frozen Raspberries
	1 ¹⁄₂ Cups		Fresh or Frozen Blueberries
	1 Cup		Fresh or Frozen Blackberries
	¹⁄₄ Cup		Seedless Raspberry Jam
	1 tsp		Grated Lemon Peel
	1		Pie Crust (see recipe in index)

Directions:

For Filling:  Whisk 1 cup sugar, cornstarch and cardamom in large bowl to blend well. Add all berries, jam and lemon peel and toss gently to coat with sugar mixture. Let stand until berries begin to juice, about 20 minutes.

Notes:  When I made this I did not have the raspberry jam or cardamom and it was still a VERY good pie!

TO ASSEMBLE: Line baking sheet with foil; place in bottom of oven (to catch any potential spills). Position rack in center of oven and preheat to 375 degrees F. Roll out 1 pie crust disk on generously floured surface to 121/2-inch round. Transfer to 9-inch-diameter glass pie dish. Spoon filling into crust.

Roll our second pie crust disk to 12 -inch round; cut into thirteen 1/2- to 3/4-inch wide strips. Arrange 7 dough strips across filling, spacing evenly apart. Place 6 more more dough strips diagonally across first 7 strips forming lattice. Trim strips even with overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges decoratively, forming 1/2-to 3/4-inch high standing rim above sides of pie dish. Brush lattice strips (not crust edges) lightly with cream. Sprinkle strips with remaining 1 tablespoon sugar.

Bake pie 30 minutes (at 375). 
Cover crust edges with foil collar to protect from overbrowning. Continue to bake pie until filling bubbles thickly in center, about 50 minutes longer.

Transfer pie to rack. Cool completely. (Can be prepared 8 hours ahead. Let stand at room temperature.)

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