Saturday, March 03, 2007
berry pie
Last night we had homemade berry pie for dinner. All of us liked it besides J. J doesn't like the seeds on berries. Their texture bothers her.
Berry Pie
Filling
3.5 bags of Cascadian Farms' frozen Harvest Berries (a mix of strawberries, blackberries, raspberries, and blueberries)
0.5 c sucanat
0.5 c tapioca or corn starch
1 t ground cinnamon
Crust
1.3 c whole spelt flour
0.5 c palm shortening
0.5 t sea salt
3-5T cold water
Topping
1 c whole spelt flour
0.5 c sucanat
0.5 t ground cinnamon
about 0.5 c canola, sunflower or safflower oil
Cook the fruit over med-high heat until the fruit is just defrosted and the juices are running out. Ladle out the fruit, leaving the juices behind for another recipe. In a bowl, mix together all of the filling elements.
In another bowl, mix together the crust. Roll out on a floured surface and put in the bottom of a pie pan.
Reusing the crust bowl, mix together the topping. Add only enough oil to make a dry, crumby mixture that forms small balls. Pour the filling into the pie crust and then spoon the topping over the fruit filling. Place the pie pan on a pizza pan. Cover loosely with aluminum foil. Bake for 30 minutes at 400 degrees. Uncover the pie, and bake for an additional 10-15 minutes at 400 until the topping is nicely browned. Watch carefully as it will go from brown to black very quickly.
Berry Pie
Filling
3.5 bags of Cascadian Farms' frozen Harvest Berries (a mix of strawberries, blackberries, raspberries, and blueberries)
0.5 c sucanat
0.5 c tapioca or corn starch
1 t ground cinnamon
Crust
1.3 c whole spelt flour
0.5 c palm shortening
0.5 t sea salt
3-5T cold water
Topping
1 c whole spelt flour
0.5 c sucanat
0.5 t ground cinnamon
about 0.5 c canola, sunflower or safflower oil
Cook the fruit over med-high heat until the fruit is just defrosted and the juices are running out. Ladle out the fruit, leaving the juices behind for another recipe. In a bowl, mix together all of the filling elements.
In another bowl, mix together the crust. Roll out on a floured surface and put in the bottom of a pie pan.
Reusing the crust bowl, mix together the topping. Add only enough oil to make a dry, crumby mixture that forms small balls. Pour the filling into the pie crust and then spoon the topping over the fruit filling. Place the pie pan on a pizza pan. Cover loosely with aluminum foil. Bake for 30 minutes at 400 degrees. Uncover the pie, and bake for an additional 10-15 minutes at 400 until the topping is nicely browned. Watch carefully as it will go from brown to black very quickly.
Labels: recipes
# posted by Elizabeth @ 12:31 PM 
