Sunsets Brambleberry Pie Recipes

BRAMBLEBERRY PIE

Steps:

• Put an oven rack on the lowest rung and preheat oven to 375°. Lightly dust your counter and rolling pin with flour, then unwrap one disk of dough. With short strokes from center outward, roll dough into a 12-in. circle (about 1/8 in. thick), turning 90° after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-in. pie pan, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang to 1/4 in. Cover with plastic wrap and refrigerate at least 15 minutes and up to overnight. Meanwhile, roll second disk into an 11-in. circle. Transfer to a baking sheet, cover with plastic wrap, and refrigerate at least 15 minutes and up to overnight.
• While crusts chill, put berries in a large bowl. Sprinkle with flour, 1/4 cup granulated sugar, brown sugar, tapioca, lemon juice, and salt. Stir gently until berries are well coated. Taste and add more granulated sugar if you like.
• Pour berry mixture into chilled bottom crust and dot with butter. Unwrap top crust and lay over pie. Fold bottom crust edge up over edge of top crust and crimp edges together. Cut several vents in top crust and sprinkle with remaining 1 tsp. sugar. Put pie on a rimmed baking sheet and bake until crust is browned and filling is bubbling, 60 to 75 minutes. (Cover edges with foil if they become too dark before middle of top is nicely browned.)
• Let pie cool until bottom of pie pan reaches room temperature, at least 3 hours. Serve with whipped cream or ice cream if you like.
• Note: Nutritional analysis is per serving.

SUNSET'S BRAMBLEBERRY PIE

Steps:

• Put an oven rack on the lowest rung, and preheat oven to 375 degrees. Lightly dust your counter and rolling pin with flour, then unwrap one disk of dough. With short strokes from center outward, roll dough into a 12-inch circle (about 1/8-inch thick), turning 90 degrees after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-inch pie pan, letting it fall into place. (If you push or stretch the dough, it will shrink back when baked.) Trim overhang to 1/4 inch. Cover with plastic wrap and refrigerate at least 15 minutes and up to overnight. Meanwhile, roll second disk into an 11-inch circle. Transfer to a baking sheet, cover with plastic wrap, and refrigerate at least 15 minutes and up to overnight.
• While crusts chill, put berries in a large bowl. Sprinkle with flour, 1/4 cup granulated sugar, brown sugar, tapioca, lemon juice, and salt. Stir gently until berries are well coated. Taste and add more granulated sugar if you like.
• Pour berry mixture into chilled bottom crust and dot with butter. Unwrap top crust, and lay over pie. Fold bottom crust edge up over edge of top crust, and crimp edges together. Cut several vents in top crust, and sprinkle with remaining 1 tsp sugar. Put pie on a rimmed baking sheet and bake until crust is browned and filling is bubbling, 60 to 75 minutes. (Cover edges with foil if they become too dark before middle of top is nicely browned.).
• Let pie cool until bottom of pie pan reaches room temperature, at least 3 hours. Serve with whipped cream or ice cream if you like.

FLAKY BUMBLEBERRY PIE

Steps:

• In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BUMBLEBERRY PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
• In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
• Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

BUMBLEBERRY PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. , On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. , Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.

YOUNGBERRY PIE

Steps:

• Preheat oven to 450°F.
• Wash and drain berries.
• Combine with sugar, cornstarch and salt.
• Line a pie plate with pastry, fill with fruit and dot with butter.
• Adjust top crust, crimp edges attractively and slash in several places to allow steam to vent (or make a lattice-top pie).
• Bake pie for ten minutes; reduce heat to 350F and bake for an additional 20 to 30 minutes.

SUNSET'S SHRIMP & CHICKPEA (GARBANZO) PASTA

Steps:

• In a large frying pan with a tight-fitting lid, cook olive oil, mushrooms, and salt uncovered over high heat, stirring until mushrooms start to brown slightly, 3 to 5 minutes. Lower heat to medium-high, add garlic and chile flakes, and cook, stirring, until fragrant, 1 to 2 minutes. Add tomatoes, chicken broth, and chickpeas. Bring to a boil. Cover, reduce heat to low, and cook 20 minutes.
• Break pasta into 2-inch pieces. Add pasta to vegetable mixture, cover, and simmer until pasta is cooked on the outside but still raw in the center, about 4 minutes. Add shrimp, cover, and cook until shrimp and pasta are cooked through, about 5 minutes. Stir in oregano and 1 tbsp lemon juice. Sprinkle with remaining lemon juice to taste. Garnish with green onions, parmesan, and parlsey. Serve hot.

BUMBLEBERRY PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
• Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

SUMMER SUNSET COCKTAIL

Steps:

• Shake all ingreients with ice then strain into chilled glass.
• Garnish with lemon slice or cinnamon stick.

SUNSET'S BEST BASIC PIE CRUST DOUGH

Steps:

• Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-sized pieces.
• Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-inch disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
• NOTES: "If you would like to use lard--which also contributes flavor and flakiness to pie crust--substitute 2 tbsp lard for 2 tbsp of the shortening. Try to get good-quality lard from a butcher shop if you can; it's generally much better than ordinary grocery-store lard.".