Nepenthes Triple Berry Pie Recipes

TRIPLE BERRY PIE

Steps:

• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
• Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

TRIPLE BERRY PIE

Steps:

• It is important to pre-heat the oven for 30 minutes to 400 degrees before baking. If you are baking on the day of making this pie, adjust the rack to the bottom shelf and middle shelf before turning oven on.
• Combine 2 cups of the berries and 3/4 cup sugar on stovetop in a heavy pan over medium high heat. Cook for about 5 minutes until bubbly, stirring while cooking to prevent burning. Mash the berries a bit with back of spoon while cooking.
• Whisk together 1/4 cup of cold water and 3 tablespoons of cornstarch in a cup until smooth. Pour the cornstarch mixture (aka slurry) into the cooked berry mixture and mix until blended into the berries.
• Cook for an additional 2-3 minutes over medium heat until bubbly again and the cornstarch thickens the sauce has a clear instead of a cloudy appearance. Remove from heat.
• Add additional 4 cups frozen berries and dash of salt to the pan. Fold together until blended well.
• Pour cooked berry filling into prepared crust. Dot the top of fruit with butter.Top filling with rolled out crust, making a lattice pattern or simply top the filling with rolled our pastry and crimp edges. Cut a few slits to allow steam to escape. Sprinkle with sugar.
• Bake on lowest rack in oven for 45 minutes. If the pie is not brown enough on top after 30 minutes, transfer to middle rack for remainder of baking.
• Combine all filling ingredients except the butter into a large bowl. Toss together, place the ingredients into the prepared pastry. If any of the dry ingredients are left in the bowl, sprinkle on top of the dry berry filling in the pastry.
• Dot the top of the fruit filling with cut up butter.
• Add the top pastry, cut slits to allow steam to escape. Bake for 45 minutes on bottom rack of oven.

TRIPLE BERRY PIE

Steps:

• Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
• Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
• To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
• Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
• Add the lemon juice to the bowl of berries and gently toss until incorporated.
• Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
• Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
• Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
• Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

THREE BERRY PIE FROM NEPENTHE

Steps:

• Filling:.
• Defrost frozen berries in a colander to drain excess juice.
• To make crust:.
• With first four ingredients for crust in food processor, pulse until garbanzo bean sized chunks are formed. Bring dough together with cream.
• Chill up to ½ hour, roll out and fit into 10"pie pan, flute edges.
• To make nut topping:.
• Pulse all ingredients in food processor until garbanzo bean sized chunks are formed.
• To prepare pie:.
• Mix filling ingredients together, let sit five minutes, fill in prepared crust, top with nut crumb topping(you may have more topping than you need), covering all berries.
• Bake in a preheated 350 degree oven until golden brown and bubbling like crazy, 35-45 minutes!

THREE BERRY PIE

Steps:

• Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
• Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
• In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
• Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
• Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
• Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

SUMMER IS HERE TRIPLE BERRY PEACH PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
• Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter.
• Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
• Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.