A sweet biscuit crust flavored with lemon zest is pressed into a 9-inch pie pan. Raspberries and blackberries are then spooned in and topped with a lovely sour cream custard flavored with sugar and spices. This lovely pie is baked and ready in less than a
INGREDIENTS (for 8 servings):
- 1 cup baking mix
- 1 1/2 tablespoons white sugar
- 1/3 cup milk
- 1/2 teaspoon lemon zest
- 1 1/2 cups raspberries
- 1 cup fresh blackberries
- 1/2 cup fat free sour cream
- 2 egg whites
- 1/2 cup white sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon rind. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a nonstick cooking spray. Sprinkle berries onto crust.
Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover edges of crust with foil.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake for 30 minutes, or until center is set.