Penelope's Recipe Box

Low Sodium Snafu Pie Crust for a 10 x 13 inch baking dish

The Filling

1. 1 lb sour cherries
2. ½ lb fresh blackberries
3. ½ lb fresh raspberries
4. 2½ tbs cornstarch
5. 1 tbs balsamic vinegar
6. pinch salt
7. 1 large egg yolk
8. 1 tbs heavy cream
9. sanding sugar
10. 1 cup whipping cream

In a large bowl combine the cherries, blackberries and raspberriesAdd granulated sugar, cornstarch, vinegar and salt until evenly coated

Pour into a quart baking dish and set aside

Roll out the dough and trim into a 9 x 12 inch rectangle

Cut lengthwise strips ¾ inch wide, about 6 strips or to fill the dish

Cut remaining strips ¾ inch crosswise, about 8 strips

Transfer berries to a 10 x 13 inch baking dish, or keep them in the 1 quart dish

Weave a lattice crust over the berries, pushing the edges down into the berries, against the side of the dish

Put in the freezer for about half an hour

Preheat the oven to 400In a small bowl, whisk together the egg yolk and cream

Brush the lattice top with the egg wash

Sprinkle with sanding sugar

Bake until crust in golden brown and the juices are bubbling, about 35 minutes, depending on the depth of the dish, but it could be up to 55 minutes. On this one, use your eyes more than your timer.

Cool on a wire rack

Whip the cream with 1 tbs confectioners sugar

Serve with the cobbler