Show your mama some extra golden love with our
Golden Eagle Syrup Mixed Berry Pie.
Mixed Berry Pie
1/2 cup sugar
1/2 cup Golden Eagle Syrup
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup water
1 cup fresh blueberries
1 cup halved fresh strawberries
1 cup fresh raspberries
1 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter
Pastry for a double-crust pie (9 inches)
1 egg beaten
2 tablespoons sugar
In a large saucepan combine the sugar, syrup, cornstarch, cinnamon, ginger, salt and water until smooth. Add the blueberries. Bring to a boil. Cook and stir for 2 minutes or until thickened. Set aside to cool slightly.
Line a 9-in. pie plate with bottom crust. Trim pastry even with edge. Gently fold the strawberries, raspberries, blackberries and lemon juice into the blueberry mixture. Pour into pastry; dot with butter. Roll out remaining pastry. Make a lattice crust and trim, seal, and flute edges. Brush the crust with egg wash and sprinkle with 2 tablespoons sugar.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until the crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.