Friday, September 9, 2011

From Excavator to Pastry (Pie) Chef

Prince CuddleBunny helped Princess Sassy pick the berries, so he also wanted to help make the pies.

We used their big bowl of wild blackberries and the rhubarb we got from our friend's garden for...                                                                                                                                                      
Blackberry-Rhubarb Pie
Makes 2 pies

Preheat oven to 425 degrees

Make one of your favorite 2-crust pastry/pie crust recipes.  Mine is here.  

Line 2 pie pans with a crust and finish the edge as you prefer, and set aside.

Stir together
4 cups fresh blackberries
6 cups fresh rhubarb, sliced into approximately 1/2-inch pieces
1 1/2 cups granulated sugar (we use evaporated cane sugar)
1/2 cup all-purpose flour
1/4 to 1/2 teaspoon cinnamon

Divide evenly into the waiting crusts.  

For the tops, you could use a full top crust, but Prince CuddleBunny requested "the top that's like crunchy balls."  In other words, a crumb or streusel-like crust.                                                                                            
So we stirred up
1 1/2 cups flour
1 1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup canola oil
2 Tbsp milk

and crumbled it evenly over the 2 pies.

Bake 10 minutes at the preheated 425 degrees, then turn the oven down to 350 degrees for approximately 1 hour... until the centers are bubbling.  These will likely bubble over, so be prepared with a guard or baking sheet on a lower rack.  I let them cool in the oven to be sure the rhubarb is thoroughly cooked.

Serve with cream, whipped cream, or vanilla ice cream.

I had mine with my eggs for breakfast!

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