Author: Kate McDermott-Art of the Pie
Recipe type: Sweet Pie
- One Double Crust Pie Dough
- A mixture of berries that can include:
- Raspberries, Blackberries, Blueberries, Marionberries, Salmonberries, Tayberries, Huckleberries or whatever is ripe.
- 2/3 - 1 cup sugar depending on the sweetness of the berries and size of your pie pan.
- 1/3 teaspoon salt
- 1-2 gratings of nutmeg
- A squeeze of lemon juice (about 1 teaspoon)
- Other spices that you like can be added.
- 1/3-1/2 cup all-purpose flour or 1.5 tablespoons quick-cooking tapioca or 1/4 cup tapioca starch depending on how juicy the berries are.
- 1 knob of butter (a small walnut size) for dotting the top of the filling.
- 1 egg white mixed with 2 teaspoons of water to make an egg wash.
- Extra sugar for sprinkling on the top of pie before it bakes.
- Measure the mix of berries so that they are about 1/2 inch below the rim of the pie pan. This will be approximately 4-6 cups of berries depending on the size of your pie pan.
- Mix gently until combined. Don't over mix so you can keep the berries shape although smushing a few is fine.
- Pour into a pie pan lined with an unbaked pie dough. Dot with butter. Top with upper crust and cut vents or make a lattice crust.
- Paint with some of the egg white wash.
- Sprinkle some sugar on top.
- Bake at 425 for 20 minutes.
- Turn down oven to 375 and bake for another 30-40 minutes.
- It's done when you see steady bubbling coming through the vents. Let cool for several hours...if you can. ;-)
Use any variety of berries that you like! Fill your pie pan 1/2 inch below the rim of the pie pan.
Recipe by Art of the Pie® at http://artofthepie.com/salmonberry-pie/