Tuesday, July 13, 2010

Summer Berry Pie

The berries are on and we are trying to eat as many of them as we possibly can.  I found this recipe here and knew that I needed to try it.  I LOVE blackberries and raspberries and will eat them in just about anything (except covered in chocolate, yewww) so any chance I get to make them into something delicious I am so there.  We were having a homemade ice cream party and I thought this pie would go terrific with homemade vanilla and I wasn't disappointed.  This pie is very easy and requires no oven cooking, perfect for summer.  I found the recipe here.

5 oz. graham crackers (approx. 9 crackers), broken into rough pieces
2 T. sugar
5 T. butter, melted and warm
2 c. raspberries (about 9 oz.)
2 c. blackberries (about 11 oz.)
2 c. blueberries (about 10 oz.)
1/2 c. sugar
3 T. cornstarch
1/8 t. salt
1 T. lemon juice
2 T. strawberry jam

1. To make the crust, adjust an oven rack to the middle position and heat the oven to 325 degrees.  In a food processor, process the graham crackers into fine, even crumbs (you should have about 1 cup of crumbs).  Combine the graham cracker crumbs, sugar, and melted butter in a small mixing bowl and toss with a fork until all the crumbs are moistened.   Transfer the crumbs to a 9-inch glass pie plate.  Use the bottom of a ramekin or measuring cup to press the crumbs evenly into the bottom and up the sides, forming a crust.  Bake in the preheated oven until it is fragrant and beginning to brown, 15-18 minutes.  Transfer to a wire rack and cool completely while making the filling.

2.  For the filling, combine the berries in a large colander and gently rinse (taking care not to bruise them).  Spread the berries on a paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.
(aren't those just beautiful)
3.  In a food processor, puree 2 1/2 cups of the mixed berries until smooth and fully pureed, about 1 minute.  Pour into small, heavy bottomed saucepan.  Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.  Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.

4.  While the puree is cooling, place the remaining berries in a medium bowl.  Warm the jam briefly in the microwave to melt it slightly.  Add the warmed jam to the bowl of mixed berries and toss very gently so that all the berries are coated.  Pour the berry puree into the cooled crust and smooth with a rubber spatula. Evenly distribute the glazed berries over the puree and gently press into the surface.  Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours (or up to 1 day).  Slice with a hot, dry knife and serve.
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