Jumbleberry Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees.
  • In a large bowl, mix the dethawed/drained berries with the cornstarch or tapioca. Mix in 1 1/4 cup sugar, 2 teaspoons cinnamon.
  • Spray pie pan bottom and sides with non-stick spray.
  • Line a 9" pie pan with one pie crust.
  • Fill crust with berry mixture.
  • Place second pie crust over top, trim and flute edges.
  • In a small bowl, whip egg whites until fluffy.
  • With basting brush, brush egg whites over top pie crust, including edges.
  • In another small bowl mix the 1/4 cup sugar and 1 teaspoons cinnamon.
  • After crust is brushed with egg whites, sprinkle cinnamon/sugar mixture generously over entire top crust, including edges.
  • Place pie on top rack in the oven. Bake for 10 minutes.
  • Reduce heat to 350 degrees, cover the crust edges with tin foil or pie crust shield. Continue to bake for 45 to 60 minutes, until top is golden brown.
  • Remove from oven, set on cooling tray for 30 minutes.
  • Serve warm with whipped topping or vanilla ice cream.
  • ENJOY!
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