BLACKBERRY SWIRL PIE
“With four small children
1
don't have time
to do much baking. This pie is something I
can make
that is simple and guaranteed to
taste great." —Krista Merriman
PREP:20 MIN. BAKE: 12MIN./45MIN.
OVEN: 450UF/350UF
1
Recipe Single-Crust Pie Pastry,page
206
,
or i rolled refrigerated unbaked
piecrust (V
2
of a
15
-oz. pkg.)
1
3
/ 4
3
Vs
3
8
-oz. carton dairy sour cream
cup sugar
Tbsp. all-purpose flour
tsp.salt
cups fresh blackberries or
1
(
16
-oz.)
pkg. frozen blackberries
1.
Preheat oven to 450°F. Let frozen berries
stand at room temperature for 15 minutes.
Meanwhile, prepare pastry and line 9-inch
pie plate. Line pastry with double thickness
of foil. Rake
8
minutes. Remove foil. Rake
4 minutes more or until lightly browned.
Cool on wire rack. Reduce oven to 350°F.
2.
Tn howl combine sour cream, sugar, flour,
and salt. Add blackberries and gently stir to
combine. Spoon into prebaked crust. To
prevent overbrowning, cover edge of pie
with foil. Rake 25 minutes (50 minutes for
frozen berries). Remove foil. Bake 20 minutes
more or until filling is bubbly and appears set.
Cool on wire rack for 2 hours. Serve or cover
and refrigerate.
MAKES8 SERVINGS.
EACH SERVING
311 cal, 14gfat (
6
gsat.fat), 12 mg
choLl25mgsodium, 42gcarbo,3gfiber.4gpro. Daily
Values:
6
% vit.A, 19% vit.
C,
5% calcium,
8
% iron.
SWEET POTATO PIE
“This recipe comes from my aunt Lucille.
When she made sweet potato pie she always
used lemon to flavor it instead of vanilla."
—
Betsy Austin
PREP: 30 MIN. BAKE: 40 MIN. OVEN:350°F
1
Recipe Single-Crust Pie Pastry,
page
206
,
or
1
rolled refrigerated unbaked
piecrust
Q
/ 2
of a i
5
-oz. pkg.)
2
eggs
c ontinued on page
2 12
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