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Posts Tagged ‘Black Raspberries’

From: Pie & Tart, Williams-Sonoma

Serves: 8 (one 9-inch pie)
Hands-on Time:
Baking Time:  50-60 minutes
Total Time: 45 minutes

Ingredients

2 rolled out rounds of your favorite pie dough (a top and a bottom)

1 cup (8oz/250g) sugar

2 tablespoons cornstarch

2 tablespoons quick-cooking tapioca

½ teaspoon ground cinnamon

Pinch of salt

6 cups (1 ½ pounds/750g) mixed fresh berries, such as blackberries, blueberries, raspberries, and/or boysenberries  (but I’ve been using about 8 cups!)

1 tablespoon cold unsalted butter, cut into small pieces

Instructions

  1. Line a 9-inch pie plate with one of the dough rounds. Set the plate, and the second dough round, in a cool place until needed.
  2. In a small bowl, stir together the sugar, cornstarch, tapioca, cinnamon, and salt. Place the berries in a large bowl, sprinkle with the sugar mixture, and toss to distribute evenly.  Immediately transfer to the dough-lined pie plate.  Dot with butter.
  3. Position the reserved dough round on top of the filled pie plate. Trim edges, crimp, and cut 5 or 6 slits in the top crust to allow steam to escape.
  4. Refrigerate the pie until the dough is firm, 20-30 minutes. Meanwhile, preheat the oven to 350 degrees.
  5. Bake the pie until the crust is golden and the filling is thick and bubbling, 50-60 minutes. Transfer to a wire rack and let cool completely to set.  Serve at room temperature or rewarm in a 350 degree oven for 10-15 minutes just before serving.
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From: The Organic Cook’s Bible by Jeff Cox

Servings: 6

Ingredients:

4 cups fresh (or frozen) black rasberries
1 & 1/2 cup sugar
Juice of half a lemon ( approx. 1 & 1/2 tablespoons)
2 cups heavy cream
1 cup whole milk

Directions: 

Thaw the frozen berries if using. Place the berries, sugar, and lemon juice in a medium bowl and toss to incorporate ingredients. Cover the bowl and leave out at room temperature for 2 hours, stirring every half an hour.

Pour the mixture into a blender and puree until smooth. In a large bowl, combine the cream and milk and stir in the berry puree until thoroughly blended. Pour the mixture into and ice cream maker and freeze according to the manufacturer’s instructions.

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