Makes one 9-inch pie
They say you’ve got to break down before you break through, and sometimes the worst situations turn out to be the best. Bold, blue, and jammy, with a bite of tart apple. Serve chilled.
You will need: 1 single 9-inch pie crust, blind-baked (here).
INGREDIENTS
FILLING
8 ounces fresh blackberries
8 ounces fresh raspberries
8 ounces fresh blueberries
1 Granny Smith apple
1 cup unrefined sugar
¼ cup cornstarch
1 teaspoon vanilla
¼ teaspoon nutmeg
¾ teaspoon salt
Juice of 1 lemon
Zest of 1 lemon
5 tablespoons water + more to adjust
TOOLS YOU’LL NEED
Digital scale
Measuring cups and spoons
Colander
Peeler
Cutting board
Knife
Microplane grater
Saucepan
Large wooden spoon
Preheat the oven to 425 degrees.
Rinse and dry the fresh berries.
Peel and chop the apple in small chunks.
Combine all the filling ingredients in the saucepan.
Bring the mixture to a light boil.
If the filling is burning and searing, add slightly more water.
Turn down the heat and simmer, stirring frequently, until the filling is thick.
Let it cool.
Transfer the filling into the prepared pie shell.
Bake for 35 minutes.
Let the pie cool for 2 hours.
Refrigerate.