AMERICAN BERRY RECIPES

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AMERICAN BERRY PIE RECIPE | LAND O’LAKES



American Berry Pie Recipe | Land O’Lakes image

Fresh summer berries and a flaky butter and almond crust create a delicious patriotic pie.

Provided by Land O'Lakes

Categories     Fruit    Berry    Sweet    Baking    Pie    Dessert    Pie    Dessert

Total Time 0 minutes

Prep Time 45 minutes

Yield 8 servings

Number Of Ingredients 17

Crust
2 cups all-purpose flour
1/4 cup finely chopped almonds
1/4 teaspoon salt
2/3 cup cold Land O Lakes® Butter cut into chunks
5 to 7 tablespoons ice water
Filling
1 (16-ounce) container (2 1/2 cups) fresh strawberries, sliced
1 3/4 cups fresh raspberries
1 1/2 cups fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon water
1/2 teaspoon almond extract
Egg Wash
1 large Land O Lakes® Egg slightly beaten
Sanding sugar

Steps:

  • Heat oven to 425°F.
  • Combine flour, almonds and salt in bowl; cut in butter, using pastry blender or two forks, until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
  • Divide dough into 1/3 and 2/3 portions. Shape each portion into ball; flatten slightly. Wrap smaller ball of dough in plastic food wrap; refrigerate.
  • Roll out larger ball of dough on lightly floured surface into 1/8-inch-thick, 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of plate; set aside.
  • Place strawberries and raspberries into bowl. Place blueberries into another bowl.
  • Combine sugar and cornstarch in small bowl until well mixed. Add 1/4 cup sugar mixture, 1 tablespoon water and 1/4 teaspoon almond extract to blueberries; toss lightly to coat. Add remaining sugar mixture and remaining 1/4 teaspoon almond extract to strawberries and raspberries; toss lightly to coat.
  • Fold piece of aluminum foil several times to make 2-inch-wide strip; place into pie crust to divide crust into 1/3 and 2/3 sections. Press down slightly into crust. Spoon blueberry mixture into 1/3 portion of pie crust. Spoon strawberry and raspberry mixture into larger area of pie. Carefully remove foil.
  • Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Cut 5 3/4-inch strips of dough in wavy shape to create stripes on flag. Place over strawberry and raspberry mixture, trimming as needed. Fold bottom crust edge over edge of strips. Crimp or flute entire edge of pie.
  • Cut 10-12 stars from remaining dough using 1 1/2-inch cookie cutter; place stars over blueberry mixture. Brush crust with beaten egg; sprinkle with sanding sugar. Cover edge of crust with 2-inch strip of aluminum foil.
  • Bake 15 minutes; remove foil. Reduce oven temperature to 375°F. Continue baking 30-40 minutes or until crust is lightly browned and filling is bubbling. Cool pie 1 hour before serving.

Nutrition Facts : Calories 380 calories, FatContent 18 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 65 milligrams, SodiumContent 210 milligrams, CarbohydrateContent 51 grams, FiberContent 4 grams, SugarContent grams, ProteinContent 6 grams

AMERICAN BEAUTYBERRY JELLY WITH SHISO RECIPE - FOOD.COM



American Beautyberry Jelly With Shiso Recipe - Food.com image

Beautyberries well deserve their name with their iridescent-purple fruit arriving early Autumn. Pretty purple berries. This is a bland sweet jelly on it's own. But with the addition of shiso giving both more color and a very light herbal taste. Native American's used root and leaf tea in sweat baths for rheumatism, fevers, and malaria. Root tea used for dysentery, stomach aches. Root and berry tea used for colic. Pretty to be served at a Bridal Shower Brunch.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 46-7 1/2 pints, 50 serving(s)

Number Of Ingredients 8

4 cups packed red shiso leaves
1 quart american beauty berries, washed (That is all my plant gave me but if you have more go for 2 quarts)
2 quarts water
1/4 cup bottled lemon juice
1 3/4 ounces dry pectin
4 cups sugar
sliver butter, optional for foaming
6 -7 shiso leaves

Steps:

  • Place shiso leaves in pot pour enough water to cover bring to boil and remove from heat. Once cooled place in refrigerator overnight.
  • Strain the liquid from the leaves. remove leave to a mulch pile.
  • Boil berries in the steeped liquid adding 4 cups water for 20 minutes and strain.
  • Mix pectin with 1/4 cup of the sugar.
  • Measure 5 cups of the infusion place back into the pot add pectin/sugar mixture and lemon juice bring to a rolling boil stirring to dissolve the pectin.
  • Add remaining sugar and butter.
  • Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim.
  • Remove from burner and skim off foam.
  • Place one optional shiso leaf in each jar.
  • Pour jelly into sterilized jars, cap and seal.
  • Process in boiling bath 10 minutes.
  • Remove the jars from the hot water without tilting and set aside to cool.
  • Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jelly can be stored at room temperature.
  • Another way to check is to remove the ring and try to lift the lid.
  • If it lifts up, it wasn't sealed properly.
  • If the lid flexes, there is no seal, so store the jar in the refrigerator.
  • enjoy.

Nutrition Facts : Calories 65.4, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 3.5, CarbohydrateContent 17, FiberContent 0.1, SugarContent 16, ProteinContent 0

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