Summer Mixed Berry Pie
I have been mulling over a recipe for a signature mixed berry pie that can be adapted seasonally for some time. It seemed only fitting to create a berry pie for summer, but I wanted it to be able to carry over into fall and winter. I wanted it to capture not only the essence of long summer days visiting berry patches in the sun but also the essence of fall on into the holidays – waking up to the warmth of spiced scents drifting from the kitchen, the crisp sensation of fallen leaves, yet the freshness of evergreen sprigs adorning the mantel. Something bursting with a unique medley of sweet and tart and comforting. Sounds like a tall order, right?
Of course summer seems to be the first thing that comes to mind when one thinks of a mixed berry pie. Since I try to maintain seasonal baking, when incorporating berries – which are seasonal to summer where I live – I choose fresh in the summer and frozen from reputable organic sources in the winter, as freezing produce is one of the best ways to preserve the nutrients.
Still I needed to choose my spices wisely to pull off a berry pie that can transcend the seasons. The result? Oh my goodness am I so excited to share. The aroma is beautifully fragrant and lingered in our home long after the pie came out of the oven. I actually can’t even begin to describe the flavor profile, and it occurred to me trying to come up with a description for my own recipe is akin to writing a book blurb for my own poetry collection, so I asked my husband for his thoughts. I think what he came up with is beautifully poetic.
A tarte decadent, resolute of late summer, layered with the sharp, sweet, aromatic warmth of a winter’s morning.
In truth, the pie started out as a bit of a disaster. It was four in the morning on a Sunday, and it was my first time making a gluten free crust. If you are familiar with the intricacies of working with gluten free pastry, I’m sure you are well aware of the possible outcomes. My crust crumbled – quite literally. Flour was everywhere – on every inch of countertop, the floor, me.
My intention was to make a top crust with a pretty design, and when that failed I came close to throwing it out. But I was certain the filling was going to be good, and I hate to waste food, so I did everything I could to salvage it. I pressed the crumbling pastry into the pie pan, stamped a star out of the leftover scraps, placed it on top, and popped it in the oven with a little prayer.
At six in the morning, my husband, who usually sleeps in on the weekends, wandered into the kitchen. He said the scent woke him up. Under normal circumstances, he would not be so convivial when waking up at that time on a Sunday morning, but he got over it pretty quickly at the thought of fresh baked pie for breakfast. And, in fact, he declared it the best pie he has ever had in his life.
This was certainly not the outcome I expected. It served as a beautiful reminder that the creative process can be messy, and things may not always turn out how we intended, but if we keep in faith and perseverance, we are often blessed with something far better than what we had planned for ourselves.
He has made everything beautiful in its time. He has also set eternity in the human heart; yet no one can fathom what God has done from beginning to end.
Ecclesiastes 3:11
I would like to now introduce you to my Mixed Berry Pie. I dearly hope you will try it. I’m leaving it up to you to choose your pie crust, as I know pastry recipes are truly personal, and not all of you will want it to be gluten free. Whatever pie crust you choose, I think you’ll be pleased with the outcome. I have since adapted this pie into a no bake gluten free pie crust recipe, and it surprisingly turned out just as good! If only I had known the trouble – and mess – I could have saved myself. C’est la vie!
WHAT YOU WILL NEED:
- 3 cups organic blueberries, fresh or frozen
- 1 cup organic raspberries, fresh or frozen
- 1 cup organic blackberries, fresh or frozen
- 1/4 cup cornstarch
- 1/2 cup organic cane sugar
- 1/4 teaspoon organic cinnamon
- 1/8 teaspoon organic nutmeg
- 1 teaspoon organic lemon juice, freshly squeezed
- 1 pie crust of your choice
TO PREPARE:
STEP 1:
Begin by making the crust by following your prefered recipe, and place it in the refrigerator to chill.
STEP 2:
Gently combine all berries in a large bowl. Add the rest of the filling ingredients and mix until combined.
STEP 3:
Press one half of the crust into a 9 inch greased pie pan for the bottom crust.
STEP 4:
Place the filling in the pie crust. Optional: use additional pie crust for lattice or to stamp your preferred design to place on top.
STEP 5:
Bake at 425°F on the bottom rack of the oven for 20 minutes, then reduce heat to 350°F and move your pie to the middle rack. Continue to bake until the crust is golden and the filling is bubbly – ovens will vary, but it took an additional 45 minutes in mine.
STEP 6:
Let cool before serving. As the pie cools, it will thicken into a beautiful consistency.
