PIE - BERRY YULETIDE COBBLER

By akselden

Ingredients

• Pastry for a single-crust pie
• 1/2 C. sugar
• 3 T. cornstarch
• 2 C. fresh or frozen lightly sweetened red raspberries, thawed
• 2 C. fresh or frozen unsweetened blueberries, thawed
• 2 C. fresh or frozen unsweetened blackberries, thawed
• 1/4 tsp. almond extract
• 1 1/2 C. all-purpose flour
• 2 T. sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/3 C. butter, softened
• 1 egg
• 1/4 C. milk
• 3 T. coarse or regular sugar

Details

Servings 8

Preparation

Step 1

1. Roll the pastry to about 13 inches in diameter. Fit into a 10-inch pie plate; £lute edges. Set aside.

2. Preheat oven to 400°F.

3. In a small bowl, combine the sugar and cornstarch. In a large bowl, combine red raspberries, blueberries and blackberries. Sprinkle with almond extract and cornstarch mixture; mix well. Pour into pie plate.

4. Prepare topping: In a bowl, combine flour, 2 T. sugar, baking powder and salt. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. In a small bowl, beat egg and milk together. Stir into flour mixture just till dry ingredients are moistened.

5. Drop by teaspoons over fruit filling. Sprinkle 3 T. sugar over cobbler dough.

6. Bake for 45 minutes or till cobbler is golden brown, filling is bubbly, and a toothpick comes out clean
when inserted in center of a cobbler mound.