A light, fresh, easy to make berry pie made with fresh berries that have been sauteed in Pink Moscato wine. The perfect summertime pie.
Author: Jennifer Drummond
Recipe type: Dessert
Serves: 8 slices
Ingredients
1 Single Pie Crust (homemade or already prepared)
6 cups mixed berries (I used 3 cups strawberry, 1 cup blackberries and 1 cup raspberries)
½ cup sugar
2 tbsp. lemon juice
3 tbsp. cornstarch
½ cup Gallo Family Vineyards Pink Moscato Wine
Instructions
Bake pie crust: Follow directions for single pie crust. I used Pillsbury, which is bake at 450 degrees for 10 minutes.
Once pie crust is baked, let it cool.
Meanwhile, in a large skillet, add berries, sugar, lemon, cornstarch, and GFV Pink Moscato Wine. Over medium-low heat cook the berries until thick and juicy, about 8- 10 minutes. Stirring constantly. Let the berries cool and add to cooked pie crust.
Refrigerate for at least 2 hours before serving.
Notes
You could use frozen berries in the pie, but take in mind it will take about 5 - 10 minutes more to cook.