Loaded with health-promoting antioxidants and dietary fiber, berry pie is a dessert with nutritional value. This variant is sweetened with honey rather than sugar, which gives it a uniquely wonderful flavour.
- 2 9-inch pie crusts for deep dish pie (thaw if frozen)
- Approximately 4 cups raspberries, blackberries, or blueberries (thaw beforehand if frozen)
- 1/4 cup cornstarch
- 1/3 cup honey (if you don’t have honey, this recipe also works with 1/2 cup of sugar)
- 1 egg, beaten
- ¼ cup sugar (I use coarse organic cane sugar or lemon verbena sugar)
Preheat oven to 425 degrees.
Add the berries, cornstarch, and honey to a large bowl and stir until well mixed (some of the berries should be mashed while stirring so that their juices mix with the cornstarch and honey). Add the mixture to the lower pie shell. Add the top shell and crimp the edges.
Brush egg over the top crust and sprinkle with 1/4 cup sugar. Poke the top with a fork to create holes for steam to escape.
Bake for 15 minutes at 425 Fahrenheit (218 Celsius). Lower heat to 350 degrees Fahrenheit (177 Celsius). Bake another 20-30 minutes.
Tip: To prevent overbrowning of crust edges, wrap edges in tinfoil for the first part of the baking process and remove tinfoil after 15 minutes of baking.
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