Berry Explosion Pie
May. 31st, 2009 05:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
aquinasprime in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI'm new to the omnomnom community. I am a physician by trade, a baker by hobby and an occasional sous chef to my husband in our home kitchen.
I decided to experiment today with a new pie recipe that I made up on the fly. My husband isn't much of a cake person, so this is his birthday pie which he named Berry Explosion upon tasting the filling.
Filling: 1/2 c water
1/2 c sugar
2 tsp cornstarch
1 pinch nutmeg [15-20 grates on a microplane]
1 pinch cardamom [see above]
6 oz fresh raspberries
1 pound fresh strawberries hulled and cut
1 tsp lemon juice
Crust: whatever recipe you like for 2 crust pie [if you want my crust recipe comment and I will give it to you].
Mix the water, sugar, cornstarch, nutmeg and cardamom in a small saucepan. Stir together over medium heat until mixture is thickened. Take off heat and allow to cool. Once cool and the berries and lemon juice.
Heat oven to 425 F. Line pie plate with bottom crust, fill with berry mixture. Place top crust over, seal edges and vent the top. Sprinkle top crust with sugar [optional - brush milk over crust prior to sprinkling sugar for better browning]. Bake for 20 min, then lower heat to 350 F and bake an additional 20-25 min.
Cool, serve and enjoy.
I decided to experiment today with a new pie recipe that I made up on the fly. My husband isn't much of a cake person, so this is his birthday pie which he named Berry Explosion upon tasting the filling.
Filling: 1/2 c water
1/2 c sugar
2 tsp cornstarch
1 pinch nutmeg [15-20 grates on a microplane]
1 pinch cardamom [see above]
6 oz fresh raspberries
1 pound fresh strawberries hulled and cut
1 tsp lemon juice
Crust: whatever recipe you like for 2 crust pie [if you want my crust recipe comment and I will give it to you].
Mix the water, sugar, cornstarch, nutmeg and cardamom in a small saucepan. Stir together over medium heat until mixture is thickened. Take off heat and allow to cool. Once cool and the berries and lemon juice.
Heat oven to 425 F. Line pie plate with bottom crust, fill with berry mixture. Place top crust over, seal edges and vent the top. Sprinkle top crust with sugar [optional - brush milk over crust prior to sprinkling sugar for better browning]. Bake for 20 min, then lower heat to 350 F and bake an additional 20-25 min.
Cool, serve and enjoy.
