Apple pie is generally regarded as the epitome of culinary Americana. But you know what the problem with apple pie is? It’s not festively hued! Where’s the red, white and blue?
In this blackberry-strawberry pie, that’s where!
(I know blackberries aren’t exactly blue, but they’re closer to blue than apples, so I’m going to say that’s good enough.)
Besides being appropriately colored for your Fourth of July festivities, this pie is delicious! And really easy to make. You cook the glaze, pour it over the berries, and boom, you got yourself a super tasty dessert.
The original recipe called for boysenberries, which I don’t think I’ve ever seen in real life before, but then again I don’t get out much. So maybe there are boysenberries all over the place all the time. I just don’t know. I do know, however, that Vons in the Marigold Center didn’t have any, so I substituted blackberries. The pie was still super yummy.
I had actually frozen some blackberries a few weeks earlier, so I used those as well as some fresh ones. I also threw in a handful of raspberries that were frozen along with the blackberries, but there were so few that I don’t think they made much of a difference in taste, so I left them out of the recipe. You could probably substitute any berries in any combination you want, and it’d taste great.
For the pie crust, you can bake it yourself from scratch, or use one of those ready-to-eat crusts. I used a frozen pie crust that I baked and cooled beforehand.
And even though the recipe says whipped cream is optional, I say go ahead and pile it on. It’s the patriotic thing to do.
Recipe: Blackberry-strawberry glazed pie
Adapted from Patricia Poole of Kincaid Farms in Redlands, via the Los Angeles Times
- Two 6-ounce packages of blackberries, divided, more as desired for assembly
- 1 cup water
- ¾ cup sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 1 pint strawberries (sliced if they’re large), more as desired for assembly
- 1 prepared (9-inch) pie shell
- Whipped cream, optional
- Put 1 cup of the blackberries in a medium saucepan and crush with a fork or potato masher. You’re trying to get all the juice out, so mash them up good.
- Pour the water into the saucepan and cook the mixture over low heat for about 2 minutes, just long enough to soften the berries.
- Pour the cooked blackberries into a fine mesh strainer over a bowl to collect the juice. Throw away the seeds and pulp, and pour the juice back into the saucepan.
- In a separate bowl, whisk together the sugar, cornstarch and a pinch of salt. Slowly whisk the mixture into the blackberry juice. Cook the mixture over medium-high heat, stirring constantly, until the puree starts to thicken. (The original recipe said this would take 3 minutes, but it took about 8 minutes before my puree thickened.)
- Layer half the strawberries in the prepared pie shell, then add half the remaining blackberries on top. Cover the layer of berries with about half the sauce. Repeat the process for the second layer, adding the rest of the berries and as much sauce as you can without having it overflow and spill all over the counter. (Learn from my mistakes.)
- Place the pie in the refrigerator and chill until it’s set, at least 30 minutes. Serve with whipped cream and extra berries, if desired.
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