Craving something sweet and delicious, but also light and springy to munch on? Check out the homegrown tomato’s latest guest post on NOW STREAMING for a simple chocolate covered everything technique and recipe!
Have a fun and safe day everyone! Enjoy 🙂
In a moment of great ambition, I volunteered to make pies for my family’s Easter celebration. Baking does not come naturally to me, so I felt a lot of pressure to get these pies right, since there was going to be a crowd of about 20 people. I decided on one strawberry rhubarb and one apple pie. I also decided to buy pre-made crust, and that I was not going to post about this adventure. However, a few things happened and that all changed. First, I found out there is no rhubarb to be found anywhere this time of year. So, with the strawberries already in my cart I decided to try a mixed berry pie. Second, the pies came out great! So here we are 🙂
Mixed Berry Pie
adapted from Epicurious
2 store bought pie crusts (I used the Whole Food’s brand frozen ones, made from only a few whole ingredients)
1-16oz container of strawberries, hulled and halved
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1/2 cup packed brown sugar (dark or light)
1/2 cup white sugar
1/4 cup cornstarch
1tsp ground cinnamon
1/4 tsp salt
1 egg yolk (for glaze)
Preheat over to 400 degrees F. Combine all ingredients except egg yolk in a bowl, and stir until fruit is nice and coated. Line a pie dish with one crust, and fill with fruit mixture. It should be piled nice and high, since the filling will cook down quite a bit. Carefully cover pie with the second crust. Seal by crimping the edges together with a fork nice and tightly. Cut a few slits in the top for vents.
To make the glaze, beat one egg yolk, 1 tsp of water and 1/4 tsp white sugar together. Brush over the top crust.
Bake for 20 minutes at 400F, then reduce temperature to 350F and bake for an additional hour to 1 hour and 25 minutes until golden brown.
Remove from over and cool completely before slicing. Enjoy!