Award-Winning Partridgeberry Pie

Submitted by: Stella Hollett, Burin, NL
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

Pie Crust:
3 cups flour
� lb shortening
� cup margarine
1 tsp salt
� cup cold water
Filling:
1/3 cup water
� cup sugar
1 envelope gelatin
� cup cold water
2 egg whites
Pinch salt
2 tsp lemon juice
1 tsp almond flavouring
1 pint whipping cream
Sauce:
2 cups partridgeberries
1 cup sugar
2 tsp arrowroot
Cut shortening and margarine into flour, then mix in salt and water. Freeze half of dough for future use. Roll out remaining dough for a single crust pie, press into a pie pan and cook for 12-15 minutes in a 400�F oven.

Boil 1/3 cup water and � cup sugar to soft ball stage. Add gelatin, which has been soaked in cold water. Beat egg whites until stiff. Slowly pour the sugar syrup over the egg whites, beating constantly. Add salt, lemon juice and almond flavouring. In a separate bowl, beat whipping cream and combine half of it with above mixture. Reserve remaining cream. Pour filling into the baked pie shell. Let set 7 or 8 minutes.

Wash partridgeberries and shake off excess water. Place in saucepan with sugar, bring to a boil and simmer for a few minutes. Mash lightly and add arrowroot. Let cool before covering pie with partridgeberry sauce and decorating with remaining whipped cream.


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