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Coryanne Ettiene’s Mixed Berry Almond Pie
pie crust, homemade or store bought
2 cups of California Giant Berries
¼ cup sugar
¼ cup of ground almonds
2 teaspoons lemon juice
½ teaspoon corn starch
1 tablespoon raw sugar
Preheat the oven to 350˚F.
In a medium bowl, combine the berries, crushed almonds, sugar, lemon juice, corn starch and salt, and then fold until they are fully blended together.
Blind bake your pie pastry for 20 minutes, and once cool, gently place the berry blend atop the pastry.
Place another disc of pie dough over the pie and then lightly brush the pastry with egg whites and sugar.
Bake it for 45 minutes or until golden brown.
1 hrs 10 mins
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