Triple Berry Pie with Bourbon
Happy birthday America!
What better way to celebrate birthday than with dessert?
The big decision is what would Lady Liberty want for her birthday?
Since she's a patriotic lady, I would also expect her to want something which highlights flavors rooted in classic Americana. And with the Stars and Stripes as her legacy we should probably throw festive colors into the mix as well.
Taking all this in the consideration, I can confidently say that Lady Liberty would be pleased to celebrate her birthday with a triple berry pie with vanilla ice cream.
And because it's a birthday celebration, we're going to throw in some bourbon too.
Now that we've decided on a flavor, let's focus on the presentation. I've seen some very humble pies in my time which have tasted phenomenal. However, this celebration is a pretty big deal. So let's make the pie little bit fancier.
Feeling up to a some fun crust work?
Obviously, this rules out the idea of using a crumble for the topping. Those are rarely beautiful and much more rustic. In order to get fancy, you have automatically signed up for a double crust pie. Saying this, you still have tons of options. You can never go wrong with a traditional lattice crust. Or a simple sheet with creative air vents. However, I recently saw on Pinterest the most adorable crust with little cut out stars which I thought would be perfect.
Watch out America, we're gonna rock this birthday!
Let's start with the bottom crust. Roll it out and put it in a pie dish. Then refrigerate it. You should also roll out the top crust and stick it back in the fridge.
**Note that cutting out star shapes is easiest when the crust is cold, so feel free to do this now or wait until it has chilled again. Make sure to reserve the stars for extra decoration!
Next question is whether you are going to use fresh or frozen berries. I've made this with both and can say that in a time crunch, go with frozen. But if you have access to something local and don't mind a little extra time to clean the berries, then fresh are the best bet.
Clean the berries and mix together gently in a large bowl. Add the brown sugar, cornstarch, bourbon, vanilla and lemon zest. Set aside.
With time the juices will start to collect at the bottom of the bowl. So delicious.
Preheat the oven.
When the crust is chilled, add the filling.
For the top crust, feel free to cut out small stars in a random pattern or cut into long strips for lattice. After you have covered the top, press the edges firmly to seal and trim off excess. Finish with a crimp or simple fork design.
Brush the top with a simple egg wash and sprinkle with a tablespoon of coarse sugar.
Cover the edges with a crust protector or aluminum foil. Bake for 30 minutes. Remove the foil and reduce the temperature. Bake for about an hour longer, until the crust is golden brown and the juices bubble.
Cool and serve with a large scoop of vanilla ice cream.
What better way to celebrate birthday than with dessert?
The big decision is what would Lady Liberty want for her birthday?
- Classic yellow cake with rich chocolate frosting?
- Homemade peach ice cream with fresh ginger-molasses cookies?
- New York Cheesecake with berries?
- Baked Alaska?
Since she's a patriotic lady, I would also expect her to want something which highlights flavors rooted in classic Americana. And with the Stars and Stripes as her legacy we should probably throw festive colors into the mix as well.
Taking all this in the consideration, I can confidently say that Lady Liberty would be pleased to celebrate her birthday with a triple berry pie with vanilla ice cream.
And because it's a birthday celebration, we're going to throw in some bourbon too.
Now that we've decided on a flavor, let's focus on the presentation. I've seen some very humble pies in my time which have tasted phenomenal. However, this celebration is a pretty big deal. So let's make the pie little bit fancier.
Feeling up to a some fun crust work?
Obviously, this rules out the idea of using a crumble for the topping. Those are rarely beautiful and much more rustic. In order to get fancy, you have automatically signed up for a double crust pie. Saying this, you still have tons of options. You can never go wrong with a traditional lattice crust. Or a simple sheet with creative air vents. However, I recently saw on Pinterest the most adorable crust with little cut out stars which I thought would be perfect.
Watch out America, we're gonna rock this birthday!
Let's start with the bottom crust. Roll it out and put it in a pie dish. Then refrigerate it. You should also roll out the top crust and stick it back in the fridge.
**Note that cutting out star shapes is easiest when the crust is cold, so feel free to do this now or wait until it has chilled again. Make sure to reserve the stars for extra decoration!
Next question is whether you are going to use fresh or frozen berries. I've made this with both and can say that in a time crunch, go with frozen. But if you have access to something local and don't mind a little extra time to clean the berries, then fresh are the best bet.
Clean the berries and mix together gently in a large bowl. Add the brown sugar, cornstarch, bourbon, vanilla and lemon zest. Set aside.
With time the juices will start to collect at the bottom of the bowl. So delicious.
Preheat the oven.
When the crust is chilled, add the filling.
For the top crust, feel free to cut out small stars in a random pattern or cut into long strips for lattice. After you have covered the top, press the edges firmly to seal and trim off excess. Finish with a crimp or simple fork design.
Brush the top with a simple egg wash and sprinkle with a tablespoon of coarse sugar.
Cover the edges with a crust protector or aluminum foil. Bake for 30 minutes. Remove the foil and reduce the temperature. Bake for about an hour longer, until the crust is golden brown and the juices bubble.
Cool and serve with a large scoop of vanilla ice cream.
Triple Berry Pie with Bourbon
Ingredients
- Double crust pie recipe
- 1 pound blueberries
- 1 pound strawberries
- 1 pound raspberries
- 3/4 cup brown sugar
- 3 tablespoons cornstarch
- 1/4 cup bourbon
- 1 tablespoon vanilla extract
- Zest from 1 lemon
- 1 egg, beaten
- 1 tablespoon demerara sugar
Instructions
- Roll out bottom pie crust and line a 9 inch deep dish pie plate. Roll out top crust and refrigerate both for at least 30 minutes.
- Mix together berries, brown sugar, cornstarch, bourbon, vanilla and lemon zest. Set aside.
- Preheat oven to 425 F. Fill pie crust with berries and drape top crust over the filling. Firmly press edges together and trim off excess. Crimp edges.
- Beat egg in a small dish with a few tablespoons of water. Brush crust with egg wash and sprinkle with demerara sugar.
- Cover edges with aluminum foil. Bake for 30 minutes at 425 F. Remove foil and reduce temperature to 350 F. Bake an additional 50-60 minutes until crust is golden brown and juices are bubbling.
- Cool for at least 30 minutes before serving with a side of vanilla ice cream.
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| Tastes even better outside on a rooftop! |
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