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King's Orchard Bounteous Berry Pie

2 1/2 C. whole wheat flour, divided
1/2 t. salt
1 to 1 1/4 C. light brown sugar, divided
15 T. butter, divided
3 to 5 T. ice water
4 C. fresh blueberries
1 t. orange zest
1/8 t. ground cloves
1 1/8 t. ground cinnamon, divided
1/8 t. ground ginger
1/2 C. dark brown sugar
Vanilla ice cream

Grease and flour 9-inch pie pan. In a large bowl, combine 2 cups flour, salt and light brown sugar. Fold in 12 tablespoons butter; add ice water until consistency is crumbly. Shape dough into ball; wrap in plastic wrap; refrigerate at least 30 minutes.

Preheat oven to 375�F. In a large bowl, combine blueberries, 1/2 to 3/4 cup light brown sugar, (depending on berries' natural sweetness), zest, cloves, 1/8 teaspoon cinnamon and ginger.

Roll chilled dough to form a pie crust and place in prepared pie pan, trimming off edges as needed. Pour blueberry mixture into crust, shaking pan gently to settle evenly.

In a medium bowl, combine remaining flour, remaining cinnamon, dark brown sugar and remaining butter until crumbly. Sprinkle evenly over pie filling. Bake about 45 minutes.

Note: You may want to cover bottom of oven with aluminum foil, as berry pies have been known to overflow while baking.

Serve with vanilla ice cream. Makes 6 to 8 servings.
 

    
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