So. Dangerously Delicious Pies. Truth in advertising there. They are most dangerous – to your waist-line because you will totally want to live there with the delicious, delicious pies and to your wallet. Because, living there. And eating pie.
A few Sunday’s ago, Adam and I had lunch there with a friend, splitting a quiche slice, because that’s what we do – split meals at restaurants. And sometimes still take home a meal-sized amount of leftovers. American restaurant portions. They are the huge-ness. Anywho, this also meant we had room for dessert – whee! – and split a slice of their ‘Winter Berry Pie’ – blackberries, blueberries, and pears.
Joy in a forkful. Closest I’ve come to rapture (from food).
Totally decided that I needed to be able to make this pie. Because that’s what I do, I bake. And did I mention the joy on a fork part?
A perusal of the internet later and I have not only learned that a) no one has posted a knock-off recipe but also b) I’m not finding any recipes that combine those three fruits. Blueberry-blackberry pies, tarts and cobblers, sure. Pear-blueberry pies, sure. Maybe one pear-blackberry pie in there.
Fine says I, I’ll just have to make one up.
This is where raucous laughter from the audience would be cued for during the sitcom.
Yes, ladies and gentlemen, I decided that for the first time ever, I was going to develop a recipe. So there’s going to be a few posts on this process over the next several… months? well, however long it takes for me to get happy with the recipe. Because I don’t want to ask the lovely people at Dangerously Delicious Pies for their recipe until I can compare how close I got.
Attempt the First;
otherwise known as Soup the Pie. Also, WAY too Frickin Sweet the Pie
So mentally the first step, for me, is the balance of fruits – every combo recipe I saw used a 1:1 ratio, why not try a 1:1:1 ratio for mine? Thus, step one:
- 1 cup cubed pears
- 1 cup blackberries
- 1 cup blueberries
What next? well, spices are easy(ish…) – ginger, nutmeg, and vanilla extract… Let’s try 2tsp, 1/4 tsp and 1 tsp respectively, so:
- 2 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Sweetness next: well, let’s try…
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter cubed
And binder, need to bind that all together:
- 1/2 cup all-purpose flour
Oh pie crust! Need that too. Well, Adam’s had a standard pie crust recipe he’s been working off of – came etched into our big pastry board – but he’s been pretty unhappy with it for a couple months, so we pulled out our copy of The Williams-Sonoma Baking Book for their Flaky Pastry Dough. Fair warning, this is not a pastry recipe for anyone watching their heart health – it calls for 1/2 cup butter per crust. It does, however, live up to its name – very flaky and good.
So, yeah, the filling was pretty much soup – very juicy, spilling everywhere once the pie was cut. Tasty, but definitely in need of a fork plus spoon to eat. Also, teeth achingly sweet.
Next round: turning the fruit into a jam-like filling before cooking and using much less sugar.