You guessed it. I did another dessert made of berries. I have taken advantage of the abundance of berries this season and that they are only $1.99 – $2.99 a pint! They are so cheap in the summer – compare that to $4.99 – $5.99 a pint outside of the months of June through August. I won’t even go discussing in lengthy detail the gigantic containers of berries that I sometimes get at Costco.
I’ve wanted to make Cook’s Illustrated Magazine’s Summer Berry Pie. With sweetened whipped cream or a scoop of vanilla ice cream, it’s the perfect pie for summer. The recipe called for blueberries, blackberries and raspberries. I decided to add strawberries (in the purée and the topping) and fresh apricots (just in the topping) in the mix.
Adapted from Cook’s Illustrated Magazine. Makes one 9-inch pie.
Graham Cracker Crust
6 ounces of graham cracker crust (I prefer to use graham crackers and then I grind them in a food processor)
2 ounces of unsalted butter, melted
1 ounce of granulated sugar
1. Preheat your oven to 325° F. In a small bowl, combine all three ingredients and stir with a fork.
2. Transfer the crumbs into a glass pie plate and press the crumbs into an even layer on the bottom as well as sides of the plate. Bake the crust for 15 minutes until slightly browned and fragrant.
3. Let cool completely for at least an hour and set aside.
4 1/2 cups of mixed berries (I used a combination of raspberries, blueberries, blackberries and strawberries)
1 1/2 cups of fresh apricots, cut into segments
3 1/2 ounces of granulated sugar
3 tablespoons of cornstarch
pinch of salt
1 tablespoon lemon juice
2 tablespoons red currant jelly
1. Combine all the berries and gently toss in a large bowl. Take 2 1/2 cups of the berry mixture and purée in a food processor until very smooth (keep processing until the berries are completely puréed). Strain through a fine-mesh sieve into a small saucepan. Make sure that you retrieve about 1 1/2 cups of purée. Trash the leftover solids.
2. Add the apricots to the remaining 2 cups of berries in the same large bowl. Toss gently to combine.
3. In a separate small bowl, whisk the sugar, cornstarch and salt together then add to the purée. Over medium heat, bring the purée to boil and cook until the mixture starts to get thick, it will take 6 to 7 minutes (think pudding thick if I may quote the terminology used from Cook’s Illustrated).
4. Then add the lemon juice off the heat and stir. Let cool slightly. Meanwhile, warm the red currant jelly in the microwave for a good 40 seconds until melted. Pour the melted jelly into the remaining apricot and berries and toss again gently to coat.
5. Pour the slightly warm berry purée to your cooled crust. Pile the apricots and berries on top and spread all over the crust while lightly pressing them into the purée. Loosely cover the top with a plastic wrap and refrigerate the pie until the filling is set for about 3 hours. Serve chilled or at room temperature.