Memorial Day is just around the corner and although I am too busy to even see straight this last week of school, I wanted to share a quick and fun little dessert idea with you! I came across this fun little twist on the traditional lattice topped pie at the Joy of Baking and thought it was perfect for the upcoming holiday!! For this cooked berry pie, I used the dewberries from MY BACKYARD (!!) and the pie crust recipe I shared with you here.
Putting a fresh fruit pie together is very simple, but in case you haven't tried it before, here's what you do! By the way, this recipe works well with pretty much any fruit, but if it's not berries, you'll need to core and peel the skin off the fruit to prepare it (say apples or peaches) - but it comes out just as yummy!
Berry Patriotic Pie
4 C fresh fruit, washed and dried
1/2 C sugar (can use more or less depending on fruit)
2 T cornstarch to thicken
1 tsp. lemon juice
sprinkle of cinnamon (optional)
2 unbaked pie crusts
Toss fruit and remaining ingredients together. Fill 1 of your pie crusts with the fruit mixture. Roll out second crust and use a star-shaped cookie cutter to cut out enough stars to cover the top of the pie. Bake at 350 degrees 30-40 minutes or until juices are hot and bubbly. Cover pie crust edge with tin foil if it's getting too brown before the pie is completely cooked. Remove from oven and let stand 15-20 minutes before cutting and serving. With a scoop of vanilla ice cream, this pie is Mmmm, Mmmmm, GOOD!
Sorry I didn't catch any pics of the 'finished product,' but you try working with a 20 year-old bottomless pit in your house. Trust him - it was good!