Sunday, May 18, 2008

Domestic Goddess Tip-Week #6

My family and I really enjoy fresh fruits and vegetables. We have lots of buying options, from the local farmers' markets, to a whole food store, to our regular grocery. Our regular grocery is the cheapest and most convenient, so we typically pick them up there.

The in season fruits and vegetables are typically on sale, and prominently displayed. This week, berries were on sale, so Moose and I picked up an array of choices.

My husband loves my pies, so since he was returning from a long trip today, we decided to make him a pie to welcome him home. There is nothing like a warm, sweet pie smell to meet you at the door when you've been out of town. Not that I would know from experience, since Cory has never baked me a pie in his life, but... you know, I can imagine:)

All of these berries are on sale, and fabulously in season, which translates into: run and buy them NOW while they are delicious and sweet and ripe!

Love Berry Pie
adapted from Woman's World recipe
1 pkg. pie crust mix or Pillsbury Pie Crust
2/3 C granulated sugar
3 T cornstarch
1 T chopped crystallized ginger (this is expensive but the taste is worth it, plus it lasts forever!)
2 t Velencia orange peel
1 t ground cinnamon
1 pkg. (1 lb.) strawberries, sliced
1 pkg. (6 oz.) raspberries
1 pkg. (1 pt.) blueberries
1 egg, lightly beaten

Preheat oven to 375 degrees and place a cookie sheet on the center rack of the oven, to catch any drippings. Prepare the pie crust according to directions (I used Pillsbury Pie Crusts that are already prepared, you just unroll them) and fit into nine inch pie pan. Trim and flute edge. With remaining dough, cut out five half-inch strips to put across the top of the pie. To make it double cute, use a cookie cutter to cut out hearts, stars, or what-have-you to decorate the top.

In a bowl, combine granulated sugar, cornstarch, ginger, orange peel and cinnamon; stir in strawberries, raspberries and blueberries. Pour into pie shell.

Arrange strips over filling. Trim the ends and fit to the pie shell. Lightly brush one side of each cut-out (I used stars this time) and press onto the top of the strips. It will work like glue. Then, lightly brush the top of all of the dough with the egg. Grab a pinch of sugar and sprinkle it over the top of the pie.

Place in the oven on the heated cookie sheet, and bake for one hour or until golden and bubbly. Be sure to cool completely before you slice and serve. Goes wonderfully with vanilla ice cream and a tall glass of milk.

This is a very easy recipe, even if you've never made a pie before. The Pillsbury Pie Crusts are available in the dairy aisle with the biscuits and they make the recipe absolute cake... or pie rather:)