Very Berry; three berry pie
Very Berry Pie
By, Will Falzon
2 pie crust 9” (My recipe to follow)
32 oz. Frozen mixed berries
1 Pink Lady apple, grated and squeezed dry
½ Cup Brown sugar (Not Packed)
1 Tsp. Lemon juice
¼ Cup Balsamic Glaze
½ tsp. Salt
1/3 Cup Tapioca Flour
Preheat oven to 350F. 15Min. Before the pie is ready for the oven
Rinse berries in cold water, place in a large colander/strainer, over a large bowl. Let the berries defrost and release there juices. Ether, over night in the fridge, or on the counter. Reserve all of the berry juice.
for another 20min. At room temp.
Reduce the collected berry juice to ¼ the original volume. You should have about two cups worth. Reduce to ¼ cup. Place the juices in a microwave safe glass, 4 cup measure. Microwave on high, 2min. at a time, stirring to release trapped air bubbles; at the 2min. Intervals.
Combine the reduced berry juice, Berries, Apple, Brown sugar, Balsamic glaze and Tapioca flour. Mix well
Place one pie crust in a 9” pie pan.
Place the berry mixture into the pie shell
Cover with the second pie pastry. Fold the top pastry under the bottom pastry and press to seal.
Flute the edge of the pie all the way around
Slice 6 vent holes in the center of the pie
Bake in the 350F preheated oven for 1:15min. Or until the filling is bubbling at the vent holes.
Optionally, you can paint the pie top with some egg white and sprinkle with a little white sugar before baking.