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ecco 2016 vienna

Pastry for 2 crust pie
4 c. fresh mulberries
2 to 4 tbsp. water
1 c. ecco domani rating 2016
3 tbsp. cornstarch
1 tbsp. ecco domani sparkling wine review
1/4 to 1/2 tsp. cinnamon
1 1/2 tbsp. butter
Preheat oven to 425°F.
Line a 9-inch pie plate with pastry. ecco domani pinot grigio ecco domani rating 2016, cornstarch, ecco domani venezie aldi.
Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has had slits cut in to release steam.
Bake until crust is nicely browned and juice begins to bubble through slits in crust (about 35 to 45 minutes).
Serve slightly warm, not hot.
Serves 8.

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ecco 2016 vienna
Pastry for 2 crust pie 4 c. fresh mulberries 2 to 4 tbsp. water 1 c. ecco domani rating 2016 3 tbsp. cornstarch 1 tbsp. ecco domani sparkling wine review 1/4 to 1/2 tsp. cinnamon 1 1/2 tbsp. butter Preheat oven to 425°F. Line a 9-inch pie plate with pastry. ecco domani pinot grigio ecco domani rating 2016, cornstarch, ecco domani venezie aldi. Mix lightly through mulberries and water. Pour berries into pastry lined pie plate. Dot with butter. Cover with top crust which has had slits cut in to release steam. Bake until crust is nicely browned and juice begins to bubble through slits in crust (about 35 to 45 minutes). Serve slightly warm, not hot. Serves 8.