Wednesday, August 7, 2013
Mixed Berry Pie with Almonds
I am not normally a pie aficionado. I don't know why. But lately I am loving fresh fruit pies, crisps and cobblers. I saw a Rustic Berry Pie recipe I wanted to try. It called for a 14 inch circle of pie crust. I didn't want to make the crust because you can buy wonderful pie crusts at the grocery store. That makes for a quicker dessert! But they don't come in 14 inch circles and smooshing them together and then rolling them out is not always successful.
I decided to make a two crust pie and started looking for variations on a theme. You can use tapioca or corn starch or flour for a thickener. There are lots of different flavorings. I liked this combination very much, so you might, too.
Mixed Berry Pie with Almonds
2 9-inch pie crusts
3 cups frozen blueberries, thawed and drained
2 cups frozen blackberries, thawed and drained
2/3 cups sugar
3 Tablespoons corn starch
1/2 teaspoon cinnamon
zest of one lemon
2 Tablespoons lemon juice
1/2 cup sliced almonds, divided use
2 Tablespoons butter, cut into small pieces
2 Tablespoons Turbinado or raw sugar
Measure out the berries and let them drain while you get everything else ready. Or do it before lunch and make the pie after lunch!
Set out the pie crusts, if you purchased them, so they will come to room temperature and be easier to use.
Preheat the oven to 375°.
I always like to spray anything I am baking something in. Every time I don't, I am sorry. So spray the pie baker. I had some toasted sliced almonds and I decided to layer them on the crust. I also had just purchased some Honey Roasted Sliced Almonds from Trader Joe's and I used them on the top of the pie. You may use any sliced almonds, or skip the almonds entirely for a nut free pie! They were tasty, though.
Place the corn starch, sugar and cinnamon in a large bowl. Mix with a fork. Place the drained berries on top and thoroughly mix.
Add the lemon zest. Then cut the lemon in half and squeeze one half over the berries. Make sure you don't get any seeds in the pie. I didn't measure. Stir. Scrape the berry mixture into the pie crust and dot the top with the butter.
Place the second crust on top and crimp the edges. Whip up the egg with a fork in a small bowl and brush over the top of the pie. Sprinkle with raw sugar and the Honey Roasted or plain sliced almonds.
Bake for 55 to 60 minutes. Check the pie at 30 minutes. The edges of my crust started to get too brown so I put some thin strips of foil over them for the remaining 25 minutes. If you are the proactive type of person, you could cover them for the first 30 minutes and then take off the foil for the last 25 minutes. You choose!
This pie was so good. I loved the bite of almonds in the berry mix and the lemon was just the right amount. A berry pie is a marvelous dessert on a summer evening. Ice cream on top makes it even better.