| BERRY MERINGUE PIE |
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Makes One 8-inch Pie 8 ServingsCrust 8 -inch Classic CRISCO Double Pie Crust Filling 2 cups frozen unsweetened raspberries 1 cup frozen unsweetened blackberries 1 cup sugar 1/3 cup clear jel instant starch 1/8 teaspoon salt 1 tablespoon butter or margarine Meringue 3 egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract 5 tablespoons sugar divided For crust, prepare and bake (refer to Classic Crisco Pie Crust recipe). Cool while preparing filling. REDUCE OVEN TEMPERATURE TO 350ºF . For filling, combine raspberries and blackberries in large microwave-safe bowl. Microwave at HIGH 3 minutes or until softened, stirring once. Press through fine strainer into medium bowl, reserving juice. Add enough hot water to juice to measure 2 cups liquid. Combine 1 cup sugar, 1/3 cup clear jel and salt in medium bowl. Mix well. Stir in juice mixture. Mix well with rotary beater or wire whisk. Stir in butter. Pour into cooled baked pie crust. For meringue, combine egg whites and cream of tartar in medium bowl. Beat at medium speed of electric mixer until frothy. Add 5 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Beat in vanilla. Spread over filling. Bake at 350ºF for 15 to 20 minutes or until light brown. Cool to room temperature before serving. Refrigerate leftovers. Notes: Use other combinations of fruit (such as blueberries and raspberries or blueberries and blackberries) to make juice if raspberries or blackberries are unavailable. Substitute 1/4 cup cornstarch for 1/3 cup clear jel instant starch in filling, if clear jel is unavailable. Combine with 1 cup sugar and salt in medium saucepan. Stir in juice mixture. Cook and stir on medium heat until mixture comes to a boil and is thickened. Remove from heat. Stir in butter. |
