SUMMER FRUITS Bounty

Juicy white peach

cold from fridge
cantaloupe delicious
with tough skin ridged

stringy mango drips 462282877-1024x682
delectable taste
grapes and cherries too
eat without haste

lovely ripe bananas
and oranges sweet
apples crispy green
fine summer treats!

~Lee Emmett, Australian Poet

Whether you crave sweet summer fruit baked into a buttery, flaky pie dough, the refreshing tang of lemon icebox pie, or  the cool fruitiness of a strawberry pie, there’s a recipe perfect for summer fruit. Whatever the filling, there’s one thing everyone can agree on—one slice just isn’t enough.

Blackberry Pie

Crust

2 ½ cups flour

3Tb sugar

¼ tsp salt

1 cup butter or shortening

5 Tb ice water

In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add the ice water and stir with a fork until the dough is moistened.

Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour. While the dough chills move on to the fruit.

Filing

2 pints fresh Fresno County Blackberries

3/4 cup sugar

3 Tb flour

1 Tb lemon juice

1 cup Fresno County Red Wine of choice

1 Tb cornstarch with some of the wine

Dash of nutmeg

In a bowl, stir all but 1 cup of the blackberries with ½ c sugar, flour and lemon juice; set aside. blackberry-pie-41

In a saucepan put the reserved berries, with the 1 cup red wine and ¼ cup sugar. Muddle lightly while heating to dissolve the sugar. Add the cornstarch and continue stirring until it turns clear. Remove from heat.

Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate.

Scrape the cold berries into the prepared pie crust and pour the warm, muddled berries over the sugared fruit in the pie dish. Sprinkle lightly with nutmeg.

Roll out the remaining dough to an 11-inch round. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. BB wetPress the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.

Bake the pie in the center of the oven for 1 hour until the bottom crust is golden and the fruit is bubbling. If necessary, cover the edge with foil for the last few minutes of baking. Let the pie cool for at least 4 hours before serving.

In the blink of an eye

I bid you Good bye

Be sure to come by

To find a blackberry pie.

end pie_500x700

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