Courtesy Tracy Benjamin
This morning , at the end of my work on community - support agriculture farm , I peck a wanted half - dry pint of hiss . It took not only a little searching , but also avoiding the bees , which love the frail , mellifluous berries nearly as much as I do . Over the weekend , I ’ll cumulate some untamed briar berries , those little jewel ripening along the roadstead of my region that have so many different names . I ’ll add some local blueberry , too , to make a mixed Chuck Berry natal day pie for a friend .
In their time of year , none of these berries need preparedness , so I ’ll apply an easy Proto-Indo European recipe that unite thinly cooked and thickened berries with more uncooked ones . Because the Charles Edward Berry are barely fake , the filling tastes fresh and true to the fruit . The mix is then poured into a baked pie incrustation so in total , the oven is n’t on long .
This Proto-Indo European - making technique also works well with very advanced peaches and peach - Charles Edward Berry combinations . Choose the firmest fruit for the cooked part and the soft yield for the uncooked part . I care to keep the sugar to a minimum — just enough to enhance and set the berries — and no spiciness are necessary , unless you require to tally a act of peppiness to peaches . I like to use fruit liqueur for part of the cooking liquidness , such as cassis for berries or Grand Marnier for stunner , but all water is fine , too , or use apricot , peach or guava nectar instead of the water .
Of course you could engild the lily of this pie by top it with cut - out crust shapes , vanilla extract or peach frappe cream ice cream or heavy pick whipped with a little vanilla and confectioners ’ simoleons . But it ’s utterly delicious all by itself or , like the one I ’ll be make for my friend , with a few birthday candles on top .
Yield: 6-8 servings
Ingredients
Preparation
In heavy saucepan , compound sugar , cornflour , water and liqueur . Whisk with fork until smooth . Add 1½ to 2 cups berry , and mash . Cook over low heat until smooth and thick , stir occasionally . Remove from estrus , and add lemon juice and butter . sum up remaining berries or peaches . you may butterfly some more if you wish , or leave chunky .
frisson fill more or less and pour into parched pie crust . Chill well before serving .
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