Description
A light, fresh, easy-to-make berry pie made with fresh berries sautéed in pink Moscato wine. The perfect summertime pie.
Ingredients
- 1 whole Single Pie Crust, Homemade Or Store-bought
- 6 cups Mixed Berries (I Used Half Strawberries And A Combination Of Blackberries And Raspberries)
- ½ cups Sugar
- 2 Tablespoons Lemon Juice
- 3 Tablespoons Cornstarch
- ½ cups Moscato Wine
Preparation
Prepare pie crust and bake as directed in recipe or package instructions. I used Pillsbury, which is baked at 450ºF for 10 minutes. Once pie crust is baked, let cool.
Meanwhile, in a large skillet, add berries, sugar, lemon, cornstarch, and wine. Cook over medium-low heat until thick and juicy, about 8–10 minutes, stirring constantly. Let berries cool and add to cooked pie crust.
Refrigerate for at least 2 hours before serving.
