Sunday, 4 January 2009

Berry Pie

We had this beauty for dessert on Christmas Day. R had been asking for ages for me to make a Berry Pie after she saw one (on TV no doubt) somewhere, so I did. I changed it up a little with the dried fruits, and with using both Blueberries and cranberries, and I cheated by not making the pie crust! It made a lovely end to a great meal.


Blueberry and Cranberry Pie
Makes One 9” Pie

1 Double Pie Crust *
¼ C dried Blueberries
2 T dried Cranberries
¼ C Boiling Water
4 C Fresh or Frozen Blueberries
1 C Fresh or Frozen Cranberries
¾ C Sugar
1 t Vanilla Extract
1 T Tapioca Flour
⅛ t Agar Powder
¼ C dried Blueberries
2 T dried Cranberries

Preheat oven to 350F and bake your bottom pie crust for 10 – 12 minutes until firm and lightly browned. Keep remaining crust in the fridge until required. Keep oven on and heat to 375F as you’ll need it later.


Combine the first measures of dried fruit and the boiling water in a small bowl, cover and soak for 15 minutes. Drain, reserving both fruit and liquid.

In a large pot combine the fresh or frozen fruit, sugar and vanilla. Heat over medium/low heat, stirring frequently, for 10 minutes until the sugar is melted and fruit is softened. Turn heat to high and bring mix to a boil. Add in reconstituted dried fruit. Cook mix at a low boil for 15 minutes, stirring occasionally, until reduced to ⅓ of the original volume and thick and syrupy.

Combine the soaking water, tapioca flour and agar powder in a small bowl and mix to form a slurry. Add along with the remaining dried fruit to the hot berry mix and stir to well combine. Cook a further 2 minutes, stirring constantly, then remove from heat.

Pour mix into prepared pie shell and top with remaining pastry – either rolled to a single sheet and sealed with a little water, (remember to cut slits for the air escaping) or cut into lattice strips and arranged over the top of the fruit. Brush top with a little soymilk for a glaze if desired.

Bake for 30 – 35 minutes until golden. Serve hot or cold. The pie can be made in advance and reheated in a moderate oven (300F) for 20 minutes or so.

* Make it yourself or use premade/store bought – either way you need enough dough for a full bottom crust and a top crust, you choose if you’d like a full top crust or lattice.

4 comments:

joanna said...

that looks so beautiful and delicious!

Yvonne said...

I love pies. This one looks super, just what I could eat right now

Courtney said...

Mmmm--the filling for this pie sounds fabulous!

Courtney

Jeni Treehugger said...

OMG! That's just made my mouth water!!
MUST.HAVE