Whoops! I’m about three weeks late on this, aren’t I? HA!
Okay, so I’m ever so slightly behind on blogging my Thanksgiving Day dessert. It happens. I was so busy in November that I didn’t do much blogging it all so between catching up on other yumminess and blogging new yumminess from December, I just hadn’t had the time to share this absolutely to die for delicious pie!
Eric and I always travel for the holidays (speaking of…only a couple more days until we begin our great Christmas pilgrimage across the great state of Illinois to see both sets of families! Sooooo not ready! LOL!) so it’s always hard for me to make something that will survive the trip. I wanted to contribute to the family feast in some way, so I asked my mom and dad for some suggestions for a dessert I could make and bring along. Since my mom was making the pumpkin pie, my dad requested something with berries, more specifically a triple berry mix of blueberries, blackberries and raspberries. Hmmmm…well, I’m never one to back down from a challenge so off I went to find to find something to really wow him!
Well…not to toot my own horn or anything (LOL. Well, this is my blog so I’ll toot my own horn all I want, thank you very much!) but this pie I made was downright awesome. I was nervous presenting it to my family, as I had never made a pie from scratch before, but my dad absolutely loved it. I did too. I know Dad was sad to see the last slice go. It was so good. And the best part of all was that it STAYED good for the rest of the weekend. It didn’t turn to mush after we cut into it. I don’t love pumpkin pie so this was the perfect alternate Turkey Day dessert. I will for sure be making this again. In fact, my mom tackled it just this weekend for a holiday party. I’ve yet to hear how it turned out but I’m sure it was just as good.
CITRUS-SCENTED MIXED BERRY PIE WITH OATMEAL LATTICE CRUST (Recipe Source: Bon Appetit-August 1997, as seen at epicurious.com)
‘Scuse the photo, if you will. I was much more concerned with eating this pie on Thanksgiving Day then photographing it. It’s not the most beautiful thing in the world, but it is fabulously delicious. YUM!
FOR THE CRUST:
- 4 1/2 tablespoons ice water
- 1 large egg yolk
- 2 1/4 cups all purpose flour
- 1/3 cup old-fashioned oats
- 1/4 cup (packed) golden brown sugar
- 1 tablespoon grated lemon peel
- 1/2 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/4 cup chilled vegetable shortening, cut into pieces
FOR THE FILLING:
- 1 cup plus 1 tablespoon sugar
- 2 1/2 tablespoons cornstarch (add an extra 1/2 tbs. if you use frozen berries to make up for extra moisture)
- 2 teaspoons grated orange peel
- 1/4 teaspoon ground nutmeg
- 1 3/4 cups fresh raspberries (I went ahead and used 4 cups of frozen mixed berries, no need to thaw!)
- 1 1/2 cups fresh blueberries
- 3/4 cup fresh blackberries
- 1/4 cup blueberry preserves
- 1 egg, beaten to blend (for glaze)
*The directions require a food processor for the crust. I actually don’t have a full size food processor, so I did this all by hand – cutting the butter and shortening in with two knives. Just like grandma used to do. Yes, it can be done, although it does take forever. So use the food processor if you got it!*
Whisk 4 1/2 tablespoons ice water and yolk in small bowl to blend. Blend flour, oats, brown sugar, lemon peel and salt in processor 30 seconds. Add butter and shortening and process until coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling.
Preheat oven to 375°F. Roll out larger dough disk on floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under, forming double-thick rim. Crimp, forming high-standing rim. Freeze 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Continue to bake until crust is set and looks dry, about 8 minutes. Cool to room temperature. Maintain oven temperature.
Roll out remaining dough disk on floured surface to 12-inch round. Cut into 1/2-inch-wide strips.
Mix 1 cup sugar, cornstarch, orange peel and nutmeg in large bowl. Add all berries and preserves and toss to blend.
Mound filling in crust. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with glaze. Sprinkle with 1 tablespoon sugar.
Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, covering edges with foil collar if browning too quickly, about 1 hour 15 minutes. Cool on rack. Serve lukewarm or at room temperature edges with aluminum foil collar if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack and cool. Serve pie lukewarm or at room temperature.
My proud papa presents pie perfection! 🙂