Eileen’s Wineberry Pie
Japanese Wineberries Make the most delicious pie.
Use your favorite double pie crust recipe.
4 to 5 C Wineberries
*2 1/2 to 4 Tbsp. Corn Starch
3/4 to 1 C Sugar
* If you like the filling firm use up to 4 Tbsp cornstarch.
Use as little as 2 1/2 Tbsp. cornstarch for a moister filling.
Rinse and drain the berries
In a large bowl combine berries, sugar and corn starch
Add to pie crust, lightly brush milk on the top crust and sprinkle with sugar
Make several slits in the top crust with a knife.
Cook @ 400� for about 30 minutes or until golden brown.
Use a pie shield to keep edges from over browning
We have them here in the DC area… they’re pretty tasty. I’d say anything that calls for black raspberries would be good with these. The thing about raspberries, though, is that they lose a lot of their fresh taste immediately upon cooking, so you might want to look for things that don’t require baking them. Something like the equivalent of a strawberry shortcake, for example?
I have to confess that I have never heard them either. I googled them and here is what I found. Good luck as I do not think they are Tennessee.
Paul E. Smith
Never heard of a wineberry, but raspberries were born to go with peaches
(peached Melba), so i guess the wineberry would work well with peached.
My mate and I have been picking wineberries in the woods near our apartment, and wondering what to do with them aside from just eating them outright. In case you don’t know, wineberries are like raspberries except they’re shinier, firmer, and much more tart. I was thinking that the tartness would complement that of rhubarb, so I plan to try a wineberry/rhubarb pie. Anyone have any other ideas/recipes? I haven’t found too much via Google.
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