Raspberry Kiss Blueberry Pie
Winner of the 'Pie Genius' Contest
Submitted
by Ilisa Stalberg
Prepare your favorite double-piecrust (divide into 2 balls and refrigerate for at least 20 minutes
Ingredients:
4 cups (or so) blueberries
2 cups (or so) raspberries
1 cup sugar + 1 Tbsp sugar (for topping)
2 tsp
lemon juice
Pinch of freshly grated nutmeg
Pinch of cinnamon (Chinese Cassia)
3 to 4 Tbsp Minute tapioca (pulverized)
2 Tbsp unsalted butter, cut into small pieces
1. Adjust oven rack to lowest position and preheat the oven to 500 degrees. Remove one ball of piecrust from the fridge and roll out into a square. Cut into 10 pieces for the latticework and freeze for 30 minutes
2. Roll out the other ball of dough to fit the pie dish. Gently place into the pie pan and refridgerate.
3. Wash and pick through the berries. Add the sugar, lemon juice, spices and tapioca. Toss and let sit for 15 minutes or so.
4. Remove lattice pieces from freezer. Let sit until the pieces are malleable. Form the lattice top using a weaving pattern and return to the freezer for 15 minutes or so.
5. Remove pie pan and crust from fridge and spoon the berry mix into it. Spread pieces of butter on top of the pie.
6. Remove the latticework from the freezer and gently place on top of the flled pie. Trim the lattice strips and crimp the pie edges.
7. Brush or spray the lattice top with water and sprinkle with 1Tbsp of sugar.
8. Lower the oven temperature to 425 degrees. Place the pie on a baking sheet and bake the crust until it is set and begins to brown (25 to 30 minutes). Lower the oven temperature to 375 degrees; continue baking until the crust is a deep golden-brown and juices bubble (25 to 30 minutes longer).