GOOD TASTE

LET THERE BE PIE!

WRITTEN BY GINA REARDON / PHOTO BY MELANIE MCDOWELL

If you’ve been following my column over the past few years, you may have noticed a pattern: my obsession with blackberries in the summertime. I’ve written about their wholesome nutritious qualities. I’ve also mentioned my memories of picking them on hot summer days as a child in sweltering heat amongst the thorny bushes, scraping arms and legs, with bees swirling about. What I haven’t mentioned is that blackberry pie—or most especially blackberry/raspberry pie—is my absolute favorite!

This recipe for bumbleberry pie filling is swoon-worthy. Just ask my children, who can also mention their favorites from our summer of pie. Why the name “bumbleberry?” Probably because of the bees that go hand-in-hand with blackberry picking.

Bumbleberry Pie

SERVES 8

Ingredients

Recipe for two-crust pie; see recommendation above 3 cups blackberries (rinsed in a colander and laid out to dry on paper towels) 3 cups raspberries 1/2 lemon, juiced 1 cup sugar 1/4 cup all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 2 tablespoons cold butter Coarse sugar for garnish

Preparation

Roll out one half of pie dough large enough to line a regular (not deep dish) 9-inch pie plate. Cover with plastic wrap and refrigerate until ready to use. Combine berries with lemon juice. Mix sugar with flour, cornstarch, and spices. Sprinkle over berries and toss gently. Remove dough-lined plate from refrigerator, uncover and gently spoon berries into pie shell. Be sure to mound them slightly in the center. Evenly dot the berries with the cold butter, cut into 4-5 pieces. Set aside. Roll out a second portion of dough to an 11-inch circle. Place crust over filling. Trim dough edges so they don’t extend more than 3/4-inch beyond the edge of the pie dish, roll under to seal and crimp edges all the way around for a decorative finish.

Using the tines of a fork, prick the crust in a decorative pattern to allow steam to escape during baking. Brush top of the crust lightly with milk and sprinkle with sugar. Bake in a 400-degree oven for 30 minutes, then reduce heat to 350 degrees and bake another 15-20 minutes or until juices bubble through steam vents and the crust is golden brown. Let the pie cool before cutting. Serve with vanilla ice cream!

Gina Reardon, former owner of Catering by Design and culinary philanthropist, leads the KC team for No Kid Hungry, culinary professionals and community members focused on supporting Share Our Strength’s No Kid Hungry campaign. Funds raised help connect the nation’s 16 million low-income children with more school breakfast, lunch, and summer meals.