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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Spices: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Herbs: Left to Right - Quarter for scale, 1 oz. Resealable Bag, 4 oz. Resealable Bag, 16 oz. Resealable Bag
Bottles: Left to Right - National Brand, MySpiceSage 1 Cup Bottle With Sifter
Almond Crusted Berry Pie Recipe
Tart and sweet berries, coated with sugar and vanilla, cradled in an almond paste lined crust makes a summer dessert that is fruity, nutty and buttery all at the same time! You will not be able to resist a second helping!
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Yield: One 10 inch pie
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Level of Difficulty: Moderate
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Cook Time: 55 Minutes
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Prep Time: 15 Minutes
Ingredients
- 2
homemade or store bought pie crusts
- One 7 ounce (198 grams) tube
almond paste
- Two 10 ounce (284 grams each) bags
thawed, frozen mixed strawberries, blueberries and blackberries
- 3 tablespoons
tapioca starch
- 1/4 cup + 2 (75 grams) tablespoons
granulated sugar
- 1 teaspoon
vanilla powder
- 1/8 teaspoon
salt
- 1 teaspoon
lemon juice
Directions
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius) with a metal baking sheet inside.
Drain berries and set aside.
Meanwhile, roll one chilled pie crust, on a lightly floured surface, out to a 12-inch (30.48 cm) circle. Roll disk up with parchment, so dough does not stick together, and store in refrigerator until ready to use. Roll other pie dough crust out to a 12-inch circle and place in 10-inch (25.4 cm) glass pie plate. Crimp dough around edges, if desired, and trim excess dough from sides of pie plate. Place in refrigerator to cool.
Roll tube of almond paste out to a 12-inch circle on a surface lightly dusted with powdered sugar. Remove pie pan from refrigerator and place almond paste circle on top of pie dough, pressing almond paste into the crimped edges of the pie dough. Trim excess almond paste from edge of pan and place back in refrigerator.
Place berries, tapioca starch, granulated sugar, vanilla powder and salt in a large bowl. Gently toss with large spoon to coat. Add lemon juice and gently toss once more.
Remove pie crust from refrigerator and add berry mixture to center.
Remove rolled pie dough from refrigerator, unroll from parchment and cut into long strips that are ½-inch wide. Place strips on top of pie weaving into a lattice pattern and trim excess dough from edges of pie pan.
Remove rolled pie dough from refrigerator, unroll from parchment and cut into long strips that are ½-inch wide. Place strips on top of pie weaving into a lattice pattern and trim excess dough from edges of pie pan.
Cover edges of pie with aluminum foil, shiny side out, and place on baking sheet in preheated oven for 20 minutes. Turn heat down to 400 degrees Fahrenheit (200 degrees Celsius) and bake for another 15-20 minutes, until pie edges are golden brown and berry mixture looks thick around edges.
Allow pie to cool on baking sheet.
