Crowberry Pie is a traditional American recipe (from Alaska) for a classic pie of crowberries baked in a sweet shortcrust shell. The full recipe is presented here and I hope you enjoy this classic American version of: Crowberry Pie.
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Ingredients:
enough sweet shortcrust pastry for a double-crust 22cm diameter pie
1l crowberries
2 tbsp fresh lemon juice
200g golden granulated sugar
45g plain flour
1/8 tsp ground cloves
Method:
Roll out the pastry and use just over half to line the base and sides of a tart tin.
Combine the crowberries, lemon juice, sugar, flour and cloves in a large bowl. Toss to combine then spoon into the prepared pie shell. Roll out the remaining pastry to form a lid. Moisten the edges of the pastry, crimp with your thumb and forefinger then trim off the excess.
Prick the top of the pastry with the tines of a fork and scatter over a little sugar. Sit the pie on a baking tray then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the pastry is golden brown and the filling is bubbling.
Remove from the oven, transfer to a wire rack and allow to cool. Serve either warm or cold.
