As you all probably know, Eat’s A Party is going down in less than 10 days! We’re super excited to have Rose Powell – the founder of Rosie’s Sweet Treat – as one of our chefs. To give you all an idea of what to expect, I have a treat for you all today. Rosie is giving you all the recipe to one of her most favorite pies. Here is a step by guide to create your own at home! To learn more about Rose, her inspirations and background, check out our Bay Area Munchies feature on her. Enjoy.
Triple Berry Pie
2 cups Blueberries
2 cups Raspberries
2 cups Blackberries
1 Granny Smith Apple
2 teaspoons Lemon Zest
2 teaspoons Lemon Juice
1 tablespoon Raspberry Liqueur
¾ cups Sugar
2 tablespoons Minute Tapioca
1 pinch of salt
2 pie crusts
1 scrambled egg
Preheat oven to 400F.
Place one cup of each kind of berry in a medium sauce pan over medium heat. Using a masher really smash up the berries. Cook, stirring frequently and mashing occasionally, until the mixture is juicy and thickened (about eight minutes). Let cool slightly.
Peel and grate the apple and wring out all the juice with your hands.
In a large bowl, mix the raw berries, cooked berries, apple, liqueur,sugar, tapioca, salt, lemon juice and zest. Mix everything together until fully incorporated.
When the mixture is no longer warm, transfer mixture to pie shell. Cover with remaining dough and brush the top with an egg wash.
Place pie in the oven on a heating baking sheet and bake for thirty minutes.Rotate pie, reduce oven temperature to 350F, and continue baking until juices bubble and the crust is golden brown (30 – 40 minutes).
Let cool to room temperature before serving.