RECIPE: Going Crazy For Berries

I have been going “Berry” crazy at the farmers market lately! All the berries look so good; I always end up leaving with more then I will use. My neighbors end up getting fruit pies, muffins, and cut up watermelon and other goodies every week.

This week I decided to make a ‘mixed berry’ pie - and even added some papaya.

The nice thing about making fruit pies is that you can use whatever you have on hand. I was going to add the strawberries, which you can see already cut up in the picture, but I ended up forgetting to add them. You can always add them in your own version of this pie: add them in addition to the recipe below, nothing will need to be omitted. Let me know about any creative changes you make!

This recipe is for a cream pie, which makes it great as a quick breakfast on the run. I am lazy and always use “store bought crust”, but if you are more motivated, by all means, a home made crust would only make this pie better!

Ingredients:

• 2 unbaked pie crusts
• ½ cup blackberries
• ½ cup blueberries
• ½ cup raspberries
• ½ cup diced red papaya, very ripe (soft)
• 3/4 c. plus 1 tbsp raw sugar (white can also be used)
• 2 rounded tbsp. flour
• Dash of salt
• 1 tbsp. fresh lemon juice
• 1 c. sour cream
• 1 tsp. vanilla
• ½ tsp. almond extract2 eggs, beaten, separated
• 1/3 cup sliced almonds

Set aside all the fruit, the 1 tbsp raw sugar, the almonds and 1 of the eggs.

Preheat oven to 400 degrees Fahrenheit.

In a 9 inch pie dish lay out one of the crusts and brush with the set aside egg and leave edges loose. Edges will be folded under top crust later.

Mix all ingredients, except those set aside, with an electric mixer until smooth and creamy and the sugar has dissolved into the mix.

Fold in all the set aside fruit, careful not to bruise the fruit.

Pour the filling into the pie crust and smooth out.

Fold the top crust under the bottom crust and crimp down with a fork. Poke vent holes in upper crust to allow steam to escape.

Bake for 25 minutes at 400 degrees; remove, and brush the top with egg, sprinkle with the sliced almonds and return to oven for an additional 12 minutes.

Remove from oven and let cool for at least 1-2 hours, until pie reaches room temperature.

I don’t refrigerate this pie since I know it will be eaten within 1-2 days; but this pie does contain dairy and in many climates it is best to refrigerate.

This is great by itself, with ice cream on top or as a delectable breakfast on the go.

Let me know what you think or any feedback on improvements you have made.

Serving Suggestion:

Serve your pie in a beautiful Johnson Brothers Old Britain Castles Pink Pie Dish.