Ambiguous Berry Pie
Recipe Description
this pie is VERY GOOD and SO EASY a child could do it. I invented the recipe myself by throwing lots of things in a saucepan. it’s not too sweet and has a pretty firm consistency that holds up when you cut into it.
It is called Ambiguous Berry Pie because it will work basically no matter what you put in it I think. consult uncle matt who knows more about the food chemistry than I do. But I THINK it will probably work with all kinds of berries.
I’ve listed the berries that I used in mine along with a few arbitrary ingredients I threw in that tasted very good. we did not have any white sugar on hand so I used small amounts of splenda and brown sugar, as well as the artificial sugars in the raspberry jam. substituting with a small amount of white sugar will probably be fine – but I recommend keeping the jam in because it added a nice thick consistency
ideal with my Pie Crust for Idiots recipe!
Ingredients
1/4 cup cornstarch
1/2 cup water
1/4 cup splenda
1/4 cup brown sugar
dash of salt
1/2 teaspoon cinnamon
2 tablespoons raspberry jam (or any kind of thick fruit preserves)
1 1/2 cup blueberries
1/2 cup strawberries, cut into chunks
1 1/4 tablespoons lemon juice
2 balls of pie crust, one slightly larger than the other (see Pie Crust for Idiots recipe)
Instructions
Preheat oven to 375. Take both balls of pie crust out of the freezer.
In a large saucepan, mix the cornstarch, water, splenda, brown sugar, salt, and cinnamon. Add raspberry jam. Bring it to a boil and stir until smooth and thick.
Add the fruits and lemon juice; fold together until fully combined. Allow mixture to simmer.
On a floured countertop, roll out both balls of pie crust until they’re thin circles (I like it thicker, but around 1/8 inch thick is average). cut the smaller circle into strips about 1/3 inch across
Press the larger circle into the bottom of an 8″ circular pan. Be careful not to rip the bottom of it as you press it in! VERY GENTLY. trim to just over the edges of the pan
Slowly pour the filling in – again, taking care not to rip the crust.
then start to weave the strips into a lattice pattern over the top, pinching the sides so that it all sticks together.
bake for like 45 minutes or until the top of the lattice is browned nice and crispy. take it out and let it set for at least 15 minutes.
serve with KIRKLAND BRAND VANILLA ICE CREAM!!!!!!! yummy !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! <3
Notes/Comments
pie
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