Based on a recipe from Cook's Illustrated and served with dinner on July 8, 2012.
Makes one delicious 9-inch pie.
Ingredients
Graham Cracker Crust
9 graham crackers
2 tablespoons sugar
5 tablespoons unsalted butter
Berry filling
2 cups fresh raspberries (about 9 ounces)
2 cups fresh blackberries (about 11 ounces)
2 cups fresh blueberries (about 10 ounces)
½ cup sugar
3 tablespoons cornstarch
⅛ teaspoon table salt
1 tablespoon lemon juice
2 tablespoons apple jelly
9 graham crackers
2 tablespoons sugar
5 tablespoons unsalted butter
Berry filling
2 cups fresh raspberries (about 9 ounces)
2 cups fresh blackberries (about 11 ounces)
2 cups fresh blueberries (about 10 ounces)
½ cup sugar
3 tablespoons cornstarch
⅛ teaspoon table salt
1 tablespoon lemon juice
2 tablespoons apple jelly
Instructions
- Move an oven rack to middle position and heat the oven to 325°.
- Break the graham crackers into the bowl of a food processor and process them to make uniform, fine crumbs, about 30 seconds.
- Add sugar and pulse a few times to combine.
- Melt the butter.
- While pulsing the food processor, slowly add the warm melted butter to the graham crackers and sugar. When done, the mixture will resemble wet sand.
- Pour the mixture into a 9-inch pie plate. Using a smooth drinking glass or ½ cup measuring cup, gently press the crust evenly into the pie plate.
- Bake the crust until fragrant and golden brown, about 15 minutes.
- Cool on a wire rack.
- While the crust is baking, prepare the filling: combine the berries and gently rinse them with running water.
- Carefully spread the berries on paper towels and pat them with additional paper towels to dry.
- Wash the bowl and blade of the food processor and add 2½ cups of the mixed berries
- Process to make a smooth purée.
- Pour the purée through a fine mesh strainer into a small sauce pan, pressing on the seeds with a wooden spoon or spatula to extract all of the purée.
- Use a whisk to combine the sugar, cornstarch, and salt in a small bowl.
- Whisk the sugar mixture into the purée then bring it to a boil over medium heat, stirring constantly.
- When the mixture is the consistency of pudding, 1 or 2 minutes, remove it from the heat, stir in the lemon juice, and let it cool.
- Put the remaining berries into a large bowl.
- In the microwave, gently melt the jelly.
- Pour the melted jelly over the berries and gently toss them to coat.
- Pour the slightly cooled purée into the graham cracker crust then add the glazed berries.
- Cover and chill for 3 hours before serving with whipped cream.
Process graham crackers until fine and uniform. |
Add sugar and melted butter to from the final crust. |
Press the mixture into a 9″-inch pie plate and bake until golden brown. |
Wash a mixture of fresh raspberries, blackberries, and blueberries. |
Process 2½ cups of the berries to form a purée. |
Push the purée through a sieve to remove the seeds and boil to thicken slightly to the consistency of pudding. |
Cool the purée, add to the graham cracker shell, and top with the remaining fresh berries. |
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