BERRY CREAM PIE
In high school, just before discovering how delicious iced mochas were, I went through a French soda phase. French sodas are a cold drink made with a sweet flavored syrup, carbonated water, a splash of cream, and more often than not, an extravagant pile of whipped cream. I often ordered these in berry flavors and sipped them in coffee shops with friends after school. This pie recalls those afternoons, and the berry-and-cream filling served with a hearty helping of whipped cream is similar in flavor to those sweet, delicious drinks. I like to make this pie in the summer when berries are at their prime. makes 6 to 8 servings
1 recipe All-Butter Pie Crust
3 cups (420 g) blueberries
2 cups (300 g) quartered strawberries
2 cups (340 g) raspberries
1 cup (170 g) blackberries
1 cup (150 g) peeled and grated Gala apple, about 2 small apples
½ cup (99 g) sugar plus ¼ cup (50 g), plus 1 to 2 tablespoons for sprinkling
¼ teaspoon salt
1 tablespoon (15 g) unsalted butter, cold
¼ cup heavy cream
2 teaspoons pure vanilla extract
¼ cup (28 g) cornstarch
1 tablespoon lemon juice
½ teaspoon ground cinnamon
Combine the berries, apple, ½ cup sugar, and salt in a large bowl. Let sit 30 to 45 minutes at room temperature. While the fruit is macerating, take the All-Butter Pie Crust out of the refrigerator and let it come to room temperature.
Strain the sugary juice from the fruit into a medium saucepan (you should have ½ to ¾ cup of juice). Return the fruit to the large bowl.
Add the remaining ¼ cup of sugar to the saucepan and bring to a boil over medium heat. Simmer until reduced to a scant ½ cup, 5 to 6 minutes, shaking the pan occasionally to stir. Remove from the heat and whisk in the butter. Add the heavy cream and vanilla and stir gently. Set aside to cool slightly.
Sprinkle the cornstarch over the berries and toss to coat. Add the lemon juice and cinnamon and toss to combine. Pour the cream mixture over the fruit and stir gently.
TO ASSEMBLE AND BAKE: Lightly flour a work surface; roll out one piece of the dough into a 12-inch circle about ¼ inch thick, and place it into a 9-inch pie plate. Place the plate in the fridge and let chill while you roll out the second piece of dough. On a lightly floured work surface, roll out the second piece of dough into a 12-inch circle about ¼ thick. Set aside.
Fill the prepared pie shell with the berry mixture. It will be juicy, and if some of the filling starts to ooze over the edge, use a measuring cup to scoop out ½ cup or so, and omit it. Top with the second crust. Trim the dough overhangs to 1 inch past the lip of the pie plate. Pinch the dough together, and tuck it under itself so it’s resting on the edge of the pie plate. Crimp the edges of the dough and cut at least 4 vents in the top, each about 2 inches long. Place the pie plate in the freezer for about 20 minutes while the oven is preheating. The crust should be nice and firm before you bake it.
Adjust an oven rack to the lowest position. Preheat the oven to 425°F. Place a baking sheet on the oven rack (the preheated baking sheet helps crisp the bottom of the pie crust and catches any leaks and drips).
When ready to bake, brush the top of the pie with egg wash and sprinkle with 1 or 2 tablespoons of granulated sugar. Put the pie plate on the preheated baking sheet and bake 25 minutes. Reduce the oven to 375ºF and bake 40 to 50 minutes, until the crust is deep golden brown and the juices bubble.
Transfer the pie plate to a wire rack and let cool at least 4 hours before serving.
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