Topless Berry Pie
Just in time for the start of summer, Donna whips up a real treat
I love desserts and if you are like me, no meal is complete without one. My Topless Berry Pie is a delicious alternative to the two crust pop in the oven one.
Using sweet ripe blueberries, raspberries and strawberries from the local farmers market, I will make an easy almost no bake dessert. Who wants to turn on the oven unnecessarily in this heat anyway?
Lots of us do not have the time to make homemade pie dough; I know I certainly don’t. Therefore, take out that frozen pie crust from the freezer, let thaw on the counter and turn the oven on to 425 degrees.
Gently unroll the delicate dough and place it in a 9 inch pie plate. Maneuver it to fill the entire bottom and up the sides. Poke tiny holes in the dough. Carefully place it in the oven and bake until it turns light brown about 10-15 minutes.
While the shell cools you will need five cups of mixed berries washed and dried, ½ cup sugar, ½ cup water, two tablespoons corn starch and an extra two tablespoons water to prepare the filling.
In a medium size pot boil together 1 ½ cups of berries, the sugar and ½ cup of water. Reduce to simmer. Who knew making compote was that easy?
In a small bowl mix together the corn starch and remaining water. Whisk that into the simmering fruit and allow it to gel up a bit. Remove from heat.
Fold in the remaining 3 ½ cups of berries to the compote and gently pour it into the baked pie shell.
Chill for three hours.
How about a twist to the finished product?
Adorn your pie with Whipped Lightning White Chocolate Raspberry Whipahol. An alcohol infused whipped cream which can be picked up at your local liquor store such as Total Wine in River Edge.
This pie is not only refreshing, it is just what the doctor ordered to complete your summer get together.
Salute, well sort of.
Until next time, mangiare bene!