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A Berry Mother's Day

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

Dash salt

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.

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