A delicious pie for any occasion. Serve it up with a dollop of whipped topping or a scoop of vanilla bean ice cream.
Pastry for double-crust pie
1 cup white sugar
1 pinch of salt
1/4 cup cornstarch + tablespoon cornstarch
1/2 teaspoon cinnamon
1 cup blueberries
1 cup strawberries
3/4 cup blackberries
3/4 cup raspberries
1/8 cup water
1/4 cup peach schnapps
2 tablespoons lemon juice
2 tablespoons butter or margarine
Combine sugar, cornstarch, salt and cinnamon in a large saucepan.
Stir in berries and add water, peach schnapps and lemon juice.
Cook over medium heat just to the boiling point. It should be thickened. If berries are frozen this takes a little while longer.
Pour into pie shell and dot with butter.
Top with a lattice crust or full crust with slits cut.
Brush top with milk and sprinkle with sugar.
Bake at 350 degrees for 45 minutes.