Orange Cake
Summer berries such as raspberries, blueberries and blackberries are showcased in this beautiful pie.
Summer Berry Pie
2015-04-03 19:43:27
Serves 8
A simple dessert showcasing summer berries.
Nutrition Facts
Serving Size
218g
Servings
8
Amount Per Serving
Calories 467
Calories from Fat 227
% Daily Value *
Total Fat 26g
39%
Saturated Fat 13g
64%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 60mg
20%
Sodium 177mg
7%
Total Carbohydrates 58g
19%
Dietary Fiber 6g
24%
Sugars 33g
Protein 4g
Vitamin A
15%
Vitamin C
50%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted and warm
- Berry Filling
- 2 cups raspberries
- 2 cups blackberries
- 2 cups blueberries
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon juice from 1 lemon
- 2 tablespoons red currant jelly
- Whipped Cream
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
Instructions
- For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
- In a medium size bowl combine crumbs and sugar; stir to combine. Add melted butter, stir till the mixture resembles wet sand. Transfer the crumbs to a 9-inch pie plate. Press the crumb mixture into place. Use your finger to square off the top of the crust. Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
- For the Filling: Combine the berries in a large colander and gently rinse, being careful not to bruise them. Spread the berries on a paper towel-lined rimmed baking sheet and gently pat dry.
- In a food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed. Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible, you should have at least 1 1/4 to 1 1/2 cups. Whisk the sugar and cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree. Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
- While the puree is cooling, place the remaining berries in a medium bowl. Heat the jelly in a second small saucepan over low heat until fully melted. Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat. Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula. Distribute the glazed berries evenly over the puree and gently press them into the puree. Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set; about 3 hours or up to 1 day.
- For the Whipped Cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on medium speed until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks.
- Cut the pie into wedges and serve with whipped cream.
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