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| 1/3 Tasse | flour |
| 1 Tasse | sugar |
| 3 Tasse | Blueberries |
| 1/2 x ca. 1/2 Liter | raspberries fresh |
| 2 Esslöffel | Chambord or other raspberry |
| | Liqueur |
| 1 Teelöffel | lemon peel grated |
| 2 Teelöffel | lemon juice |
| 1 Esslöffel | Unsalted butter, optional |
| | Pastry for 9" deep dish |
| | Pie* |
| | Milk, for brushing |
| | Sugar, for sprinkling |
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Preheat oven to 425F.
*Deep Dish Pie Dough is a separate recipe in this series. (Unbaked or partially baked.)
Combine flour and sugar. Add berries, liqueur, lemon peel and juice and toss gently. Pile in pie plate.
Top with dough, sealing edges and crimping. Brush with milk and sprinkle with sugar. Cut several steam vents.
Bake 20 minutes; reduce heat to 350F and continue baking until crust is golden brown and juices bubble up, 30 to 40 minutes longer.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris Isbn: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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