Black & Blue (Berry) Rock & Rye Pie

• 1 batch of unbaked pie dough (can be store bought)
• 4 cups Blueberries
• 2 cups Blackberries
• 1 cup Sugar
• 1/4 cup All Purpose Flour
• 2 tablespoons Quick Cooking Tapioca
• 2 tablespoons Fresh Orange zest, divided
• 4 tablespoons Slow & Low Rock and Rye Whiskey
• 1 tablespoon Turbinado Sugar

1. Mix berries, sugar, flour, tapioca, half of the orange zest, and the Slow & Low in a bowl.
2. Allow to rest for 15 minutes, or use immediately if fruit is frozen.
3. Roll out half of the dough In a 10 inch circle and line a 9" pie pan.
4. Fill with berry mixture.
5. Roll out remaining dough and cover berries either with a lattice or a top crust with slits across to vent.
6. Preheat oven to 425.
7. Crack an egg in a bowl and mix thoroughly. Brush across the top crust and add a sprinkle of turbinado sugar.
8. Bake for 20 minutes at 425 and then reduce heat to 350. Continue to bake for 40 -50 minutes, turning at least once. Cover the edges with foil towards the end of the bake, if needed.
9. Allow pie to cool for 5 hours or overnight. Sprinkle with remaining orange zest and serve with Whiskey ice cream and a glass of Slow & Low.

batch, blueberries, blackberries, sugar, flour, tapioca, fresh orange zest, turbinado sugar

Taken from food52.com/recipes/77196-black-blue-berry-rock-rye-pie (may not work)