Maqui Berry News

Delight your guests and toast to their good health with this berry delicious

Holiday Maqui Berry Pie recipe. 

*Editor’s note:  This recipe makes one 9-inch pie.  You can use any berries you like, and you can choose from fresh, frozen, or canned berries.  Follow the directions closely and adjust the recipe accordingly for fresh, frozen, or canned options.  Because the berries will settle as the pie cooks, you might want to take than into account and add more berries for a more generous filling.  For more health benefits, use sugar to taste instead of the suggested amounts.

•    1 9-inch pie crust (from scratch or store bought)
Maqui Berry Pie Filling
•    3 cups fresh, frozen, or canned berries (blueberries, blackberries, raspberries, cranberries, and so on)
•    *½  cup juice from can, or water (Do not use  juice if you are using fresh berries)
•    *½ cup Maqui Berry Juice (*Use only 1 oz. Maqui Berry Juice if you are using fresh berries)
•    3 tbsp tapioca
•    1 tsp lemon juice
•    *2/3 cup sugar  (For the health and weight loss benefits, use sugar to taste instead of suggested amount)
•    Top with pie crust or use crumb topping (See below)

Place foil or a cookie sheet on the bottom of the over or on the rack below the pie to catch any spills or drippings from the baking pie.  Preheat oven to 425° F. Combine berries, juice, tapioca, lemon juice and sugar in a large bowl; stir until ingredients are well blended. Pour into unbaked pie crust. Bake for 30 minutes. Evenly distribute crumb topping.  Bake for an additional 15 minutes or until crumbs are brown and pie filling is bubbling. Allow Pie to cool on a cooling rack.

•    1 cup all purpose flour
•    Pinch of salt
•    1/2 cup sugar
•    1/4 cup butter, softened (or use margarine as a dairy-free alternative)

Combine all of the ingredients in a large bowl.  Mix ingredients with your hands until large crumbs form. Sprinkle evenly on top of pie filling after 30 minutes of baking. Bake an additional 15 minutes or until crumbs are golden brown.

Holiday Maqui Berry Pie

Delight your guests and toast to their good health with this berry delicious Holiday Maqui Berry Pie recipe. 

*Editor’s note:  This recipe makes one 9-inch pie.  You can use any berries you like, and you can choose from fresh, frozen, or canned berries.  Follow the directions closely and adjust the recipe accordingly for fresh, frozen, or canned options.  Because berries settled as the pie cooks, you might wish to adapt the amount of berries for a more generous filling.  For more health benefits, use sugar to taste instead of the measured amount suggested.

Ingredients

• 1 9-inch pie crust (from scratch or store bought)

Maqui Berry Pie Filling

• 3 cups fresh, frozen, or canned berries (blueberries, blackberries, raspberries, cranberries, and so on)
• *½  cup juice from can, or water (Do not use  juice if you are using fresh berries)
• *½ cup Maqui Berry Juice (*Use only 1 oz. Maqui Berry Juice if you are using fresh berries)
• 3 tbsp tapioca
• 1 tsp lemon juice
• *2/3 cup sugar  (For the health and weight loss benefits, use sugar to taste instead of suggested amount)
• Top with pie crust or use crumb topping (See below)

Directions

Place foil or a cookie sheet on the bottom of the over or on the rack below the pie to catch any spills or drippings from the baking pie.  Preheat oven to 425° F. Combine berries, juice, tapioca, lemon juice and sugar in a large bowl; stir until ingredients are well blended. Pour into unbaked pie crust. Bake for 30 minutes. Evenly distribute crumb topping.  Bake for an additional 15 minutes or until crumbs are brown and pie filling is bubbling. Allow Pie to cool on a cooling rack.

Crumb Topping

• 1 cup all purpose flour
• Pinch of salt
• 1/2 cup sugar
• 1/4 cup butter, softened (or use margarine as a dairy-free alternative)

Combine all of the ingredients in a large bowl.  Mix ingredients with your hands until large crumbs form. Sprinkle evenly on top of pie filling after 30 minutes of baking. Bake an additional 15 minutes or until crumbs are golden brown.

Notes: Substitute top crust for crumbs, if desired. Just double your pastry recipe and lay your extra crust on top of the berry filling before baking. If the crumbs brown too quickly before the pie is finished baking, try placing a sheet of foil loosely on top of the pie to prevent burning.

Wait until the pie is cool enough to cut (or it may fall apart), and serve to your guests with frozen yogurt, low fat ice cream, or whipped cream.  Enjoy!