Sunday, July 24, 2011

Bruiseberry Pie

The lattice is a little wonky, because I was getting tired and impatient, compromising refrigeration time.

I took a trip to Lewes, Delaware last weekend to meet my dear friends' Mandy and Greg's baby Juniper, and hang out on the beach with the Fischer family. Katy and Lanny picked up some blackberries and blueberries at the farmers' market, and after a full day of SPORTS (kayaking, ocean swimming, bay floating, biking, and tennis), Artie and I made what I call a bruiseberry pie, with black-and-blue- berries (mostly black).

Here's the approximate recipe:

Bruiseberry Pie

Ingredients
Nothing-in-the-house pie crust recipe
5-6 c. fresh blackberries 1 c. (or a handful) fresh blueberries
1/2 c. white sugar  
1/2 c. brown sugar  
2.5 Tblsp. corn starch (or arrowroot)
pinch of salt  
2 tsp. lemon zest
1-2 tsp. ginger zest  
2 tsp. lemon juice  
1 egg (for washing)
Turbinado sugar (for dusting)

Directions

1. Follow instructions for pie crust preparation. Once crust has chilled, preheat oven to 425 F. In a large bowl, mix berries with sugars, corn starch, salt, zests, and lemon juice and set aside.

2. Roll out 1/2 pie crust and place into 10-in greased and floured pie dish. Pour filling into crust. Roll out top crust and cut into lattice strips, using a ruler for uniform width strips (if desired). Weave lattice and flute crust. Brush on an egg wash and dust with Turbinado sugar. 

3. Bake for 10 minutes at 425 F, then reduce heat to 375 F and bake for 35-40 minutes longer or until filling starts to bubble and crust is golden brown.

With this pie, we inducted a new member into the PEZ: plate lickers club, though Lanny said she comes from a long line of plate and bowl lickers.

Lanny carries on the plate licking tradition

Thanks to the Fischers for the lovely weekend!

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