Triple Berry Pie

triple berry pie-1triple berry pie-2Last night I had an inspiring conversation with my friend, Ashley, where we spoke of our frustration with “keeping up appearances” with our photography, Facebook, Instagram, whatever it is that we somehow feel compelled to keep going in order to please our various audiences (mostly those audiences just include my oversized ego.)  I had said that this blog was suffering because while I have been cooking pretty much every meal over the last few months and some of those meals have been really good (like mozzarella stuffed rice balls rolled in panko and fried), I just haven’t felt like taking our meals’ pictures.  And then she said, “Do it because you enjoy the process…remember life before the internet?”

Remember life before the internet?

Well, I do, even though a lot of “kids these days” don’t. And what I remember is that we just…did things. All the time. And no one knew about it. No one saw it. We did crafts and went outside and ate burritos without ever documenting the occasion. And I seem to remember enjoying life before the ever present, all-encompassing documentation of all the things in life.  No one in their right mind would spend valuable money on film to take a picture of their cup of coffee…every day.

But I WOULD have liked to share recipes I really love. And I would’ve written the recipes down on cute little cards and maybe even take a photo and put it in a book or send it to a friend. That, I would have done and those are going to be the types of recipes I share on this blog.

Like this pie. I had a brief moment of modern-woe yesterday in which I wished I had made it prettier so that I could’ve blogged about it. Shoot. It’s delicious – who needs it to be picture perfect?! I went all hodgepodge with the top crust instead of doing something perfectionist and I put lots of heart cut outs because I have little girls. So there you go. And I was super proud of the results. Perfect juice in this pie – not runny, not dry! No soggy crust – flaky throughout and super buttery and slightly grainy (in a good way).  I used a white whole wheat and added a bit of extra sugar for the crust and it gave the entire thing this hearty cornmeal-esque effect. Loved it. It’s perfect. And I think there was something to using all frozen fruits. So I can’t vouch for this if you use all fresh, although I bet you’d just have to adjust bake time. Whatever you do, try it. And take a picture to share with your friends if you want, but remember to just enjoy the process.

Thanks, Ashley. 🙂

triple berry pie-3

Eleanor waiting patiently while I did something utterly confusing to her… triple berry pie-4 triple berry pie-5 triple berry pie-6 triple berry pie-7

Triple Berry Pie

3 1/2 cups mixed frozen berries – I used blueberries, blackberries and raspberries
1 cup sugar
3 TBS flour (I used white whole wheat)
1/2 tsp cinnamon

2 sticks of butter (8 oz) cut into tiny cubes and reeeeally cold
2 cups white whole wheat flour
1 tsp salt
2 TBS sugar

Deep dish pie plate (if you don’t have a deep dish, you could easily make two small pies with this recipe)

For the crust, combine one cup of flour in a large mixing bowl and add the salt. With the paddle attachment and your mixer on medium, add all the cubes of butter in little increments until each addition stops beating against the side of the bowl. After all your butter is incorporated, add the second cup of flour and the two tablespoons of sugar and mix on low until well incorporated. Add a splash of icy cold water until the dough comes together. If it feels a bit too wet, add in a little more flour. I think I used about an extra 1/8th cup. Divide your dough into two portions with one being slightly bigger than the other and shape into discs, wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the bigger portion and line your pie plate and let it sit in the fridge while you mix up your filling.

Preheat the oven to 400F. Mix the fruit, sugar, 3 tablespoons of flour and cinnamon in a big bowl and let it sit for a few minutes, then stir to incorporate again. Pour the filling into your pie crust, top with whatever fancy shapes, basket weave, self portraits you want, brush with a beaten egg and sprinkle with sugar.

Place on a rimmed baking sheet and put on the center rack of your oven. REDUCE the heat to 350 and bake for 1 – 1.5 hours until the crust is golden brown and the filling is bubbling. It took mine a full hour and a half because of the frozen fruit, but if you’re using fresh, you may only need 45 minutes until it bubbles.

triple berry pie-10

Advertisements

Roasted Green Chile and Tomato Tart

Summer Tomato and Roasted Green Chile Tart
I am not a farmer.  I’m pretty crap at knowing why things die, what I’m doing wrong, why half my plant is brown and the other half is green, etc.  Last year, I all but neglected my tomatoes and they became like sea monsters in size and yielded dozens and dozens (if not with a little end-rot) of tomatoes.  This year, I switched where they were planted and am taking better care of them and they have all tapped out at about 4 feet tall, haven’t continued to grow in height in the last month and we’ve gotten maybe four, medium-sized tomatoes and a handful of cherry tomatoes, and all of them are split down the sides (too much watering).  Sigh.  It’s hard to win at tomatoes.  I’m sure some of you feel my pain.  I want that innate sense of what these plants need, but I am afraid I’ve learned that this instinct is no instinct at all, but trial and error.

The tomatoes pictured were, indeed, from our yard.  And they were, as all backyard tomatoes are, outstanding in flavor, despite their faults.  I will never know how a tomato that claims to be “field grown” at the store can STILL taste like NOTHING, and a tomato you go out and pick from your yard tastes like concentrated tomato paste, x 1,000,000,000.  Maybe it’s what Alton Brown said last week, that a tomato put in the fridge, even for a short time, loses a chemical designed especially for taste.  Whatever the reason, tasting just ONE perfect summer tomato will leave you satisfied for the rest of the year.  I don’t think I can be that enthusiastic about any other produce.  Especially since I’m such a crappy farmer.

Enter: the tomato tart.  Garnished with fresh, roasted, green chilies and a bit of cheddar and Parm, all baked on top of The Crust and a good slathering of green chile and caramelized onion dip.  It was just about as perfect as you can get.  And even if you don’t have a home-grown tomato, just go get one at a farmer’s market this weekend and DON’T refrigerate it and use that.  Or, since we’re baking these tomatoes, go ahead and use a supermarket tomato.  Roasting a tomato brings out great flavor in even the weakest, most genetically modified tomato.  Happy baking!

pre-baked tomato and green chile tart
Roasted Green Chile and Tomato Tart

1 recipe of The Ultimate Pie Crust
1/4 cup corn meal
1 cup green chile and caramelized onion dip
3-4 medium sized tomatoes (such as a Roma-size)
4 fresh roasted green chilies
salt and pepper
cheddar or Parmesan cheese, if desired

Get your pie crust rolled out and pressed into a 13×9″ tart pan, or like I did here, a half sheet pan.  Trim off the excess (and you will have some) and refrigerate the pan for about 30 minutes, while you get on with everything else.  Preheat oven to 450.  Line the crust with parchment paper and fill with pie weights – I use a bag of dried beans over and over for this purpose.  I even keep them in a bag labeled “Pie Beans.”  Bake the empty pie shell for 20 minutes, remove the weights and parchment and bake for another 5-10 minutes until the crust is golden on the bottom.  Set aside to cool.

Whip up a quick onion/chile dip if you don’t have time to make the full recipe by pureeing 4 ounces of cream cheese, two tablespoons of olive oil, a large garlic clove, two roasted green chilies and a tsp of salt in a food processor until smooth. Spread this mixture onto the bottom of the tart.  Then, sprinkle the 1/4 cup of cornmeal over the dip.  This will help absorb the juices from the tomatoes and chilies so you don’t have a soggy crust.

ingredients
Slice the tomatoes and chilies thin and layer onto your crust.  Drizzle with olive oil and sprinkle with salt and pepper.  I shredded up a tiny bit of leftover cheddar and Parmesan on top of mine and loved the result.  I think it’d be good without it.  Reduce your oven to 375 and bake for 25-30 minutes, until the tomatoes look slightly shriveled and bubbly.

Serve with a dollop of sour cream (really – it’s awesome) and enjoy!

Green Chile Tomato Tart

 

Candied Apple Pie – a family recipe

slice of candied apple pie

My brother in law, Justin, is pretty amazing with a pie plate.  He’s been known to ship his cherry pies across the country just because someone requested it.  I tasted one the first year he was married to my sister in law, Julie, because he mailed one to us in Tulsa for Thanksgiving since he and Julie couldn’t come and were stuck working in Atlanta.  It was amazing and it made me doubly glad he married into the family. 🙂  He is a man of many talents and you’d never expect this hunter/carpenter/plumber/electrician type guy to be a whiz with baking, but he is!  And he loves it and you can tell.  There’s a pride in what he bakes that can literally be tasted.  Matt and I feel so fortunate that we have two more enthusiastic hands in the kitchen around the holidays in Justin and Julie.  We’re a family centered around the table with forks in hand!

This recipes was one he made over the Christmas break.  He first made a candied cherry pie and followed that up with this candied apple pie, which was so beautiful and rustic, I had to take pics and then, I had to have the recipe after I tasted it – amazing.  I know pie season is over and New Years Resolutions are done, but if you have room in your heart for one more pie this winter, make it this one.

candied apple pie

Candied Apple Pie
makes one, 10″ pie

For the crust:

2 1/2 cups flour
2 sticks of butter, very cold and in small cubes
1 tsp salt
1 tsp sugar
1/4 cup ice water, more or less as needed

In a stand mixer, add the first cup and a half of flour, the salt and sugar, and gradually beat in the butter by small handfuls until each addition is pretty well incorporated.  When all the butter has been added, add the last cup of flour and mix slowly to combine.  Add tablespoons of water until the dough just comes together when pressed between your fingers.  Wrap the dough in a plastic bag (I use a bread bag) and flatten out into a disc and let chill for at least 30 minutes.  When ready for the pie, take it out of the fridge and let it warm up a bit on a lightly floured counter space for about ten minutes, and then divide the dough, not exactly in half, but let one half be a bit bigger than the other.  You’ll use the slightly smaller half for the top of the pie.

For the Filling and Assembly:
3-5 lbs Granny Smith apples (or any firm, tart apple), cored, peeled, halved and sliced thin
1 cup brown sugar
1 stick of butter (8 tbs)
1 cup granulated sugar, plus extra for sprinkling
1 tablespoon cinnamon
1 egg white

In a 10″ cast iron skillet melt the butter and add the brown sugar. Stir until brown sugar is dissolved.  Set aside.

Peel and slice the apples (this little gadget is worth buying!). In a large mixing bowl,  stir 1 cup granulated sugar with the cinnamon and mix in the apples. Set aside.

Roll out the bigger of the two pie crusts and lay into the skillet, on top of your brown sugar/butter mixture.  Fill crust with apple mixture.  Roll out the smaller crust over the top and crimp edges and and trim any excess. Cut several single blade-width vent slots. Baste top with lightly whipped egg white then sprinkle with white sugar. Cook at 350 degrees for one hour.

Serve right out of the pan with ice cream or wait a bit for it to cool and the caramel in the bottom will be extra gooey.  It’s up to you.  If the bottom seems to be sticking and won’t come out, simply warm the skillet on a burner over low heat until the caramel melts and you can remove a slice.

Enjoy!

skilled apple pie