This evening, exhausted from a day of canning 28 jars of Peach Vanilla Honey Jam, having a lot of family over to visit for the afternoon and for dinner, and cleaning the kitchen at least 5 times, we spent the evening picking ripe raspberries and blackberries from our gardens. Feeling a bit “jammed out,” I decided to use the freshly picked berries to bake a pie. It’s always tricky to bake fruit pies…they’re either too runny or too clumpy for my taste. So tonight I read a few recipes, then did what I always do- I made up my own. And I have to say, wow! It did not disappoint! It wasn’t out of the oven for ten minutes when Ed and I couldn’t resist and helped ourselves to a steamy slice, topped with a scoop of vanilla ice cream. My husband proclaimed it one of the best pies he’s eaten and I have to say I would have wrestled anyone who tried to pry mine out of my hands. It was quite delicious. So here’s how I made it:
Eden’s Blackberry Raspberry Pie
1 pkg. of 2 Pie Crusts, from your grocer’s freezer (hey, if Southern Living says it’s okay, I say it’s okay)
1 cup of sugar
1/4 cup of cornstarch
1/3 cup of water
1 teaspoon cinnamon
4 cups of mixed blackberries and raspberries
1 tablespoon lemon juice
1 egg white
sugar for sprinkling
2-3 tablespoons of butter (yep, use the real thing. You’ll thank me later.)
In a small saucepan, mix the cornstarch, sugar, and cinnamon. Using a small whisk, cook on high heat and stir constantly until the mixture comes to a rolling boil. Continue stirring and cooking for 2 minutes, then remove from heat. Allow to cool a bit.
Preheat your oven to 400 degrees. Once the sugar mixture is cooled down slightly, gently fold it into your bowl of mixed berries. Add the lemon juice and stir lightly, being careful not to crush the berries.
Situate one pie crust into a deep dish pie plate and crimp the edges. Pour the fruit mixture into the crust. Cut the remaining pie crust into strips with a crimped pastry wheel. Starting in the center of the pie, lay the first strip down the center and the second one across the center. Start placing additional strips, being sure to go under and over strips in an even pattern. Slice off any pastry pieces from the sides of the plate to ensure none of the crust goes over the edges.
Brush the pastry carefully with the egg white and a pastry brush. Sprinkle sugar liberally over the crust. Cut the butter into small enough pieces to stick through the lattice, into the filling and dot the top of the pie liberally with it.
Place on a baking sheet in the preheated oven and bake for 10 minutes. Reduce heat to 350 degrees and continue cooking the pie for 55 minutes, watching during the last ten to make sure it doesn’t get overly brown. Remove from oven and place on a baking rack to cool.
Bet you won’t wait for that to happen either. Just be sure to add a big scoop of vanilla ice cream to keep your mouth from burning (it also complements the pie beautifully). The filling is perfect, not runny or clumpy, the pie crust is flaky and has the crunch of the crust of baked sugar on top…it’s really summer heaven on a plate. I hope you will try it and enjoy it!