Blackberry Pie
Ingredients:
- 2Pie Crusts, with Tops
- Sauce:
- 500 mlWater
- 340 gBlackberries
- 2Limes, Juice
- 60 gBrown Splenda
- 30 gSplenda
- 10 gSalt
- 2 stickCinnamon, ground
- 150 gCornstarch, mixed in 200 ml Water
- 14 g (2 pkg)Gelatin
- Egg Wash:
- 1Egg
- 30 mlCream
- Note: Do not mix the Egg, and Cream until the Crust rims have been
- brushed with Egg.
- 2 KgBlackberries
Method:
- Preheat the oven to 200 ℃ / 425 ℉.
- Sauce:
- Place Blackberries in a blender, with Water, Gelatin, Splenda, Cinnamon, Lime Juice, and Zest. Blend until smooth, let sit for 5 minutes. Pour Water mixture into a pot on medium heat. Bring Water mixture to a simmer, reduce heat to low, simmer for 5 minutes.
- Reduce heat to low, then add Cornstarch mixture, stir constantly until Sauce thickens.
- Add Sauce to Blackberries, mix well. Pour Blackberries into Pie Crusts, level out filling.
- Brush the outer rim of Pie Crusts with Egg, the add Pie Tops. Pinch the Tops to the Crusts.
- Cut several slits in the Pie Tops, to allow moisture to escape.
- Brush the Pie Tops with Cream Egg mixture.
- Bake Pies for 20 minutes, @ 200 C, reduce heat to 170 C / 350 F. Place pie rings over Pies. Continue to bake the Pies for 45 minutes, (until the crust is a deep golden brown).
- Allow Pies to cool for 3 hours before refrigerating.
- Serve.