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September
24
2006

BOISENBERRY PIE

[JO’S KITCHEN] 

1 QUANTITY SWEET PASTRY

FILLING

2 x400g CANS BOISENBERRIES

¾ CUP SUGAR

½ CUP CORNFLOUR

WATER

BRING BOISENBERRIES TO BOIL ADD SUGAR & STIR UNTIL DISSOLVED. GRADUALLY ADD WATER TO CORNFLOUR UNTIL POURING CONSISTENCY. GRADUALLY ADD CORNFLOUR TO BOISENBERRIES IN A THIN STREAM STIRRING CONSTANTLY. BRING TO BOIL STIRRING UNTIL THICK. EXTRA CORNFLOUR CAN BE ADDED IF NECESSARY. WHEN THICK, REMOVE FROM HEAT & ALLOW TO COOL TO ROOM TEMPERATURE.

DIVIDE PASTRY IN HALF, ROLL OUT & LINE GREASED PIE PLATE. FILL WITH BOISENBERRIES & TOP WITH OTHER HALF OF PASTRY. SEAL EDGES WITH THUMB OR PASTRY WHEEL, PRICK PASTRY WITH FORK & SPRINKLE WITH SUGAR. BAKE IN MODERATE OVEN [180C] FOR ABOUT 15 MINUTES OR UNTIL PASTRY IS LIGHTLY BROWNED.

Damian Desserts , trackback 395 views

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