Monday, November 29, 2010

Damn Good Pie

My husband and my son named this pie because there were no other words they could find worthy to describe this creation.  So simple and easy yet so delicious!

This is hands down a family favorite that I created 10+ years ago when we were living in Oregon.  When we lived there, I used Marionberries (all-time fav) as the main berry but since I don't have access to those anymore, my main berry is strawberries and blackberries.  Be creative, use the berries you love just always be sure to use the secret ingredient...........rhubarb.

  • 1 1/3 cups sugar
  • 1/4 cup cornstarch
  • 9 cups of fruit - divided from 3 different sources in a 4 cup, 3 cup, 2 cup ratio (rhubarb always the 2 cup %) - (strawberries, blueberries, rhubarb) (raspberries, blackberries, rhubarb) (Strawberries, blackberries, rhubarb) 
  • deep dish pie crusts, top and bottom
  • egg yolk + 2 tsp water
Preheat oven to 375 degrees.

Mix cornstarch and sugar.

Place fruit in a large bowl, top with sugar mixture and toss gently to coat evenly.

Pour filling into deep dish pie crust.  Cover with top crust, make a small vent in the top or do as a lattice top.

Brush top with egg mixture.

Bake for 1 1/2 hours.  Cover top to prevent over browning.

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