An idyllic farm image that we would love to recreate is cooling a pie on the windowsill. We know it’s not completely realistic to do, but can’t you just imagine it? A bright summer day, a cool breeze rustling the gauzy kitchen curtains. A pie lovingly made and placed on the sill to cool. We can just see it now.
But knowing us, that pie wouldn’t last long on the sill. Either one of us would sneak a few bites, ruining that perfect top crust (We can’t help it, warm pie is the best pie.) Or one of us, or önder, would probably knock the pie over. The sills in the farmhouse are surprisingly thin.
However, if you ever wanted to recreate that pie fantasy, this would be the perfect recipe to do so.
- Double recipe basic pie dough
- 1 1/3 cups sugar
- 3 tablespoons cornstarch
- 2 tablespoons quick-cooking tapioca
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/8 teaspoon ground allspice
- 3 cups blueberries
- 2 cups raspberries
- 2 cups blackberries
- 1 teaspoon grated orange zest
- 1 tablespoon unsalted butter, cut into bits
- ¼ cup heavy cream
Follow the recipe for our Basic Pie Dough, doubling all of the ingredients. Form the dough into two discs. Wrap separately in wax paper or plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 400ºF.
On a lightly floured work surface, roll out one disc of the dough to a 12-inch round. Roll the dough around the rolling pin and transfer it to a 9-inch deep-dish pie plate, fitting it in without stretching it. Press the dough into the bottom and sides of the pan. With a pair of scissors or a paring knife, trim the top of the dough to form a 1-inch overhang. Refrigerate while you make the filling.
In a large bowl, whisk together the sugar, cornstarch, tapioca, cinnamon, salt, and allspice. Add the berries and orange zest and toss to coat. On a lightly floured work surface, roll out the second disc of dough to a 13-inch round. Pile the berry filling into the pastry-lined pie plate, scraping any of the cornstarch-spice mixture left into the bowl over the berries. Dot the berries with the butter.
Fit the second dough round over the berries, trimming it to a 1-inch overhang. Pinch the two overhangs together, fold up, and with your fingers, crimp to make a high fluted edge.
Brush the crust with the cream and make several slashes in the top for steam vents. Place the pie on a rimmed baking sheet and bake for 15 minutes.
Reduce the oven temperature to 350ºF and bake for 45 minutes, or until the juices are bubbling and thick. If the crust is browning too much before the pie is done, tent the pie with foil.
Cool on the rack for at least 4 hours before serving.
Variations: Use lemon zest instead of orange zest and add 1 teaspoon pure vanilla extract to the berry mix.
Though we are not personally fans of cooked strawberries, many people are. Just be sure to cut them up into smaller, berry-sized chunks before using them, and mix them with other berries that have more body. Try this mix: 2 cups strawberries, 3 cups blueberries, 2 cups blackberries.
To give the berries a little zing, add ½ teaspoon freshly ground black pepper to the berry mix along with the 1/8 teaspoon ground cloves.
Zesters: A Microplane zester, a tool that resembles a wood file, is particularly useful in getting the most zest off the lemons and oranges. The zest, colored layer of the peel (not the spongy, bitter pith that lies underneath), gives a tangy bit and helps round out the flavors of a dish.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.