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Recipe from: makebetterfood Image Credit: Kevin |
Balsamic
Black Raspberry Pie
“The deep,
rich flavor of black raspberries is dramatically enhanced in this pie by
balsamic vinegar and tempered with honey to create one of our favorite dessert
recipes yet. If fresh black raspberries are not in season, you can use fresh
blueberries instead for equally amazing results.” Kevin
Dough:
2 ⅔ cups
all-purpose flour
Measure flour
into a large bowl.
2 teaspoon
salt
¾ cup
vegetable shortening
Add the salt
and shortening.
Using two
dull butter knives or a pastry blender, blend the flour, salt and shortening
until the
shortening is the size of peas.
10 to 12
tablespoons ice cold water
Fill a
wide-mouthed glass with ice.
Add water to the top.
Measure or pour the ice cold water into the
flour mixture.
Using a
spatula or your hands, mix the water into the flour to form a large ball of
dough.
You may need to add an extra tablespoon of
water if you have excess flour.
If you added too much water, add additional
flour until the dough is well formed but not too
sticky.
Handle and
mix the dough as little as possible.
Separate
dough into two pieces, one being slightly larger than the other.
The larger
piece is the bottom layer of crust.
Wrap the
pieces separately in wax paper and put them in the freezer for 10 minutes or
the
refrigerator for 30 minutes.
Filling:
Preheat oven
to 425°F.
7 cups fresh
black raspberries
Rinse berries
well.
Place one cup
of berries in a large bowl and mash.
Set remaining
berries aside.
¼ cup
cornstarch
Add cornstarch
to mashed berries and mix with a wooden spoon until well combined.
½ cup sugar
⅓ cup honey
2 tablespoons
balsamic vinegar
2 teaspoons
vanilla extract
½ teaspoon
sea salt
¼ teaspoon
ground cinnamon
1/8 teaspoon
finely ground black pepper
Add sugar, honey,
balsamic vinegar, vanilla extract, sea salt, cinnamon, and pepper to bowl
with
mashed berries.
Stir until
combined.
Reserved
black raspberries:
Added
reserved black raspberries to bowl and gently stir until berries are evenly
mixed.
Assembly:
Reserved pie
crust
Flour (as
needed)
Lightly
sprinkle a clean work surface with flour.
Using a
rolling pin, roll the large piece of crust out until it is slightly larger than
the diameter of
your pie plate.
Place in
large pie plate.
Reserved
filling:
2 tablespoons
butter, cut into 1/4-inch cubes
Pour reserved
filling into pie. Arrange butter pieces around top of filling.
Roll out
remaining dough. If desired, cut crust and form a lattice topping.
Alternatively, cover
with a rolled out piece of dough and cut four large vent
holes coming out from the center.
Baking:
Place pie on
a baking sheet lined with aluminum foil to catch any berry juice that bubbles
over.
Bake at 425°F
for 20 minutes.
Reduce heat
to 375°F and bake for an additional 20 minutes.
Tent pie with
a sheet of aluminum foil to prevent excess browning and bake for an additional
30 minutes (1 hour 10 minutes total) until crust is golden brown and mixture is
bubbling.
Remove from
oven and let cool completely, at least 3 hours, before serving.
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