Skirt in the Kitchen
It’s summer blackberries freezer-kept for winter to make pie with. It’s pie on a sunday afternoon, then left over pie come monday morning with coffee– a beautiful start to a great week!
I switch up my pie crust recipes, using different ones– mostly with butter– and once in a while, I will opt for the Crisco shortening. I decided to do that this time. It also depends on how much butter I have in my ‘frig!
Whisk 1/2 teaspoon salt, 1 teaspoon cornstarch, 1/2 teaspoon ground cinnamon, and 2 cups flour. Cut in cold Crisco shortening. One tablespoon at a time, add and mash iced-water into dry ingredients to form the pie dough.
Divide dough in-half. Roll and lay in a pie plate to refrigerate. Keep pie dough and crust chilled before the filling is added.
In a heavy large pot, and on medium heat, combine 2 1/2 pounds frozen blackberries (or seasonably fresh), 1/4 to 1/2 cup water, 1/8 cup blackberry-flavored brandy, 4 cups granulated sugar, the juice of 1 squeezed lemon, 1/2 teaspoon ground cinnamon, and 3/4 teaspoons freshly minced ginger. Bring to a boil, then turn down the heat though keeping a constant bubbly simmer to form a jam consistency. Continue to cook until contents reduce to below half of the original amount. Stir in 1 28-ounce can cut and drained peaches, then 1/4 cup of the peach syrup. Allow filling to cool before ladling into cold pie plate. Roll out the top crust to place over the pie. Brush whisked egg-water mixture over the top crust, then sprinkle with sugar. Bake at 450º until golden.
— Susan Nuyt, Skirt in the Kitchen
piece of the pie
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