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Autumn harvest berry and nut pie Recipe

Ingredients

How to make it

  • On lightly floured surface, roll out dough into circle to ¼ inch thick.
  • Line 9- or 10-inch pie plate, then trim and flute the edge. Prick with a fork.
  • Line with parchment paper and weigh down with pie weights or dried beans; bake in bottom third of preheated oven at 425F for 10 minutes. Remove paper and weights.
  • In large bowl, whisk eggs with cornstarch until smooth.
  • Whisk in corn syrup, butter, sugars, zest, fruits.
  • Scrape mixture into pie shell; bake in bottom third of 400F oven, covering edge with foil if browning, until filling is bubbling and cranberries are tender, 30-35 minutes.
  • Let cool completely on rack before serving.

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biceps15 CA

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