Receip #1

Good Afternoon! Today I wil show you how to do a Marionberry Pie for this Holidays, let's begin.

Ingridients:

FILLING

• 1 cup (about 10 ounces) marionberry jam.
• 3 strips (2 inches long) fresh lemon zest, plus 1 teaspoon fresh lemon juice
• 3 teaspoons water, divided
• 1 tablespoon cornstarch
• Cream Cheese Pie Dough
• 1 egg
• All-purpose flour, for surface

Step #1. All for the Filling

Take the jam and lemon zest to a boil in a small saucepan, and cook until the jam is dissolved, wait about 5 minutes. Then remove it from heat, and stir in lemon juice. Put 2 teaspoons water into cornstarch in a small bowl, and stir into hot jam mixture. Let it on a cool room temperature, like about 1 hour. 

Step #2

Preheat oven to 400 degrees. Roll out 1 disk of dough into a 12-inch round into a floured surface. Fit into a 9-inch pie plate, and trim edge of dough to rim. Roll out remaining disk of dough into a 12-inch round. Using a 3/4-inch round cookie cutter then cut some circles from dough, leaving like 1 inch between each hole and a 3-inch border of solid dough around it (perimeter). Then put the dough in a parchment-lined baking sheet, and refrigerate it along with dough in pie plate, until it put firm, for about 1 hour.

Step #3

Pour filling into crust. Put on the top crust over filling, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp to form a scalloped edge. And beat together the egg and the remaining teaspoon water, and brush top of pie with egg wash. Bake pie for 15 minutes. Now reduce the oven temperature to 350 degrees, and bake until the golden brown and bubbling holes, 25 to 30 minutes. Let cool completely on a wire rack, about 2 hours.

   

SOURCE

Martha Stewart Living