Sunday, February 26, 2012

Double Berry Pie

We love fruit pie at our house; the flavor doesn't matter. And if it's homemade; it's even better. One thing that Hubby insists on, however, is that the filling be pre-cooked before baking so that it is soft and gooey; he hates biting into "crunchy" fruit pie.

Nearly every pie recipe I've found calls for coating your fruit with a sugar, cornstarch, cinnamon coating and then pouring into the pie plate to bake. I don't really care for cornstarch, and I wanted my filling to have a little more "zing", so I had to do some experimenting on my own to come up with the perfect pre-cooked pie. And I think I've found it.

For the pie crust, I used Gail's recipe from Faithfulness Farm. No matter how badly I prepare it or how thick I roll it out, it always turns out light and flaky. And the wonderful shortbread flavor of this crust has become a favorite of ours.

Double Berry Pie

1 recipe for two-crust pie
2 cups blueberries
4 cups strawberries, diced
1/3 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
1 tsp. lemon juice
1 tsp. vanilla



Prepare pie crust recipe and refrigerate for at least 45 minutes; pre-heat oven to 375 degrees.

Place all filling ingredients into large saucepan and toss gently to coat; simmer on low, stirring frequently, for about 10-20 minutes or until fruit begins to soften and a gel coating forms.

Roll out one pie crust; sprinkle a little cinnamon mixed with sugar into the bottom of a 9-inch pie dish and lay the pie crust on top. Spoon filling into pie plate; level out. Roll out second pie crust and center over filling; seal and flute the edges as desired. I like to sprinkle cinnamon sugar on the top of the crust before baking, but that is completely up to you.

Cut several slits into top crust; place pie on cookie sheet*; if desired, cook in 375-degree oven for 35-45 minutes or until crust is golden brown. Cool on a wire rack.

Be sure to cool completely before cutting.

*If desired, cover edges of crust with aluminum foil for the first 25 minutes of baking; remove and continue baking for remainder of time.


Feel free to try any of the usual types of fruit with this recipe: apple, strawberry, blueberry, cherry, blackberry, peach, etc. I've prepared it with apples (like pictured here) and all types of berries, and it always comes out tasting wonderful. Use four cups of fruit for a thinner pie, and up to six cups of fruit for a thick pie.

By the way, I always like to cut my larger fruit like apples and strawberries into bite-sized chunks...it makes for easier cutting and eating.

Enjoy!

Hugs,
Pam

P.S. I noticed on my son's Facebook wall that he had posted a pic of his snow angel. I knew someone had to have taken a picture of it, so of course I "borrowed" it to post it here! LOL


5 comments:

  1. Pam, this recipe sounds yummy. Gonna have to give it a try.
    Warm Wishes,
    Kim

    ReplyDelete
  2. The berry pie sounds yummy. I haven't made any berry pies yet.

    I cut apples in pieces too. When I first made an apple pie, I was worried I was braking some kind of law by not leaving them in slices. LOL

    Prim blessings,
    Jessica

    ReplyDelete
  3. Hello Pam,
    TFS the wonderful pie recipe. My hubby loves pie! I've never been good at the crust making though so I will try this recipe and hope it comes out light and flaky too.
    Love the "snow angel" pic! Glad your kids had a great time visiting Idaho.
    Blessings,
    Sheila

    ReplyDelete
  4. This pie looks delicious. I can't wait until strawberries are cheaper. TFS.
    The snow angel looks really neat on the patio. -Steph-

    ReplyDelete
  5. Thanks for sharing the pie recipe. Looks extremely scrumptious!
    HOT pie, COOL Angel ;)
    JoAnn

    ReplyDelete

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