Magic Flan Berry Pie
Ingredients
Crust
Berry Filling
Flan Layer
Optional Topping
Instructions
- 1
Preheat oven to 350°F. Spray a 9-inch pie plate with cooking spray.
- 2
Unroll 1 pie crust in pie plate. Press firmly against side and bottom.
- 3
In a 2-quart saucepan, heat berries and cherries over medium heat for 5 minutes, stirring occasionally. Drain.
- 4
Stir in 1½ cups sugar and the vanilla. Heat 5 minutes longer, stirring constantly. Drain.
- 5
Reduce heat to low. Stir in the cornstarch mixture. Cook 5 minutes longer or until very thick and gooey, stirring constantly but gently so as not to mash berries. Remove from heat and let cool about 5 minutes.
- 6
Spoon dulce de leche into the crust-lined pie plate.
- 7
In a small bowl, beat the milks, liqueur, and eggs with a wire whisk. Gently pour into the pie plate.
- 8
Gently scoop the berry mixture on top.
- 9
Top with the second crust. Wrap excess top crust under bottom crust edge.
- 10
Brush top crust with egg white and sprinkle with 1 Tbsp sugar, if desired.
- 11
Bake 45 to 50 minutes or until golden brown.
- 12
Cool 1 hour before serving. Cover and refrigerate any remaining pie.
💡 Cook's Notes
This recipe won the Grand Prize at the State Fair of Texas 2007.
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