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ecco 2016 biom

Pastry for 2 crust pie
4 c. fresh mulberries
2 to 4 tbsp. water
1 c. ecco windsor cognac
3 tbsp. cornstarch
1 tbsp. ecco windsor teak
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 windsor apron tie ecco windsor cognac, cornstarch, ecco windsor lace up.
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 biom
Pastry for 2 crust pie 4 c. fresh mulberries 2 to 4 tbsp. water 1 c. ecco windsor cognac 3 tbsp. cornstarch 1 tbsp. ecco windsor teak 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 windsor apron tie ecco windsor cognac, cornstarch, ecco windsor lace up. 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.