GINGERY MIXED BERRY PIE
Mixed berry pie is the ultimate summertime treat: Handfuls of the season's finest blueberries, blackberries and raspberries are tucked into a crisp, buttery crust that's just begging to be served with a scoop of ice cream. Fresh ginger lends unexpected warmth and spice to this well-loved classic, but for a little punch, add up to 1 tablespoon of very finely minced candied ginger. If you find yourself short on one type of berry, make up the difference with another - just make sure the berries are the best you can find. For a crisp bottom crust, bake the pie in the lower third of your oven until it is deeply golden and the fruit juices are bubbling, and don't skip the lattice top. It's not just for looks: The vents help steam escape and the berry juices to concentrate.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 1h50m
Yield One 9-inch pie
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until well combined and fragrant. Stir in the cornstarch, fresh ginger and candied ginger (if using). Add the blueberries, blackberries and raspberries to the bowl. Sprinkle the lemon juice over the top, but don't stir quite yet. Let sit while you make the dough.
- Place one disk of the pie dough on a lightly floured surface. With a lightly floured rolling pin, roll the dough into a 12-inch-wide circle 1/8 to 1/4 inch thick. Fit it into a 9-inch pie dish, trim any rough edges, leaving a 1-inch overhang, and set it in the fridge while you roll the other crust and cut the lattice.
- Roll the second disk of pie dough into a circle roughly 12 inches wide and 1/8 to 1/4 inch thick. Use a pastry wheel or knife to cut the dough into strips about 1 1/2 inches wide.
- Gently stir the filling together until well mixed and pour it into the pie dish. Press gently to pack down the berries into the dish.
- Weave the dough strips into a lattice. Trim off any excess dough and fold the edges of the bottom crust up and over the lattice strips. Crimp together the edges. Slide the whole pie into the freezer until the crust is very firm, about 15 minutes. While the pie is chilling, heat the oven to 400 degrees and set a rack in the bottom third of the oven.
- After the pie has chilled, place it on a baking sheet to catch any drips. Beat the egg, then brush the top of the pie with the egg wash and sprinkle with turbinado sugar and flaky salt.
- Bake the pie until it is deep golden brown and the juices are bubbling, 45 to 55 minutes. If the crust begins to burn before the filling bubbles, tent it with aluminum foil. Cool before serving.
RASPBERRY-GINGER CIDER
Tangy ginger complements this warm ruby-red, double-fruit punch.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Reserve 1/2 cup frozen raspberries for garnish; set aside.
- In 3-quart saucepan, heat remaining raspberries, the apple cider, honey, cinnamon sticks and gingerroot to boiling over medium-high heat. Reduce heat; simmer uncovered 15 minutes.
- Strain mixture; discard solids. Garnish each serving with orange slice and a few of the reserved raspberries. Serve hot.
Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 24 g, TransFat 0 g
BERRY GINGER CIDER
Make and share this Berry Ginger Cider recipe from Food.com.
Provided by Sharon123
Categories Beverages
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place berries, corn syrup, and ginger in a blender or food processor. Cover and process until pureed. You may press the berries through a sieve if you wish,to remove seeds. I skip this step because I don't mind the seeds. Transfer to a half pint jar with a lid. Cover and refrigerate up to 2 weeks.
- To serve, combine the berry-ginger mixture with the apple cider in a large pitcher or jug. For an individual serving, add 2 tbsp berry mixture to 1 cup (8 oz.) cider. Serve over ice. Top with fresh berries if desired.
- Makes 8 servings.
Nutrition Facts : Calories 46, Fat 0.3, Sodium 5.6, Carbohydrate 11.5, Fiber 2.8, Sugar 4.1, Protein 0.5
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