Dough for double-crust pie
2 pints fresh blackberries
2 cups green grapes
2 tablespoons cornstarch
Zest from 1 small lemon
1 teaspoon freshly grated ginger
1 teaspoon baking soda
1 1/2 cups sugar
Heat oven to 350 F. Spray an 8-inch
pie plate and place 1 sheet of dough
in it, allowing edges to hang over.
In a large mixing bowl, toss the
berries and grapes in the cornstarch,
lemon zest, ginger and sugar, stirring
to coat. Pour into pie shell.
Place the other sheet of dough
on top, and crimp the edges of the 2
sheets of dough together. Then, using
a sharp knife, make 4 slits in middle of
top to let steam escape.
Brush with egg wash (one egg
whisked with a little cold water) and
place pie on cookie sheet.
Tent pie with a sheet of aluminum foil and
bake 30-45 minutes.
Remove foil and bake a few more
minutes to brown the top.