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Upside-Down Pie

July 22, 1993|BEV BENNETT

This raspberry-and-blueberry pie is not a normal pie. It's faster than a traditional pie, and it has a better texture. First the fruit is mixed with sugar, flavorings and enough cornstarch to thicken the juices. Then the mixture is spooned into a glass bowl and topped with a pie crust. The fruit cooks into a thick, juicy mixture--you can watch it through the glass bowl, and if it's not bubbling the pie isn't done. There's no bottom crust to get soggy, and the top crust is golden and beautiful.

To serve the pie, crack into the crust with a spoon and scoop out the filling with pieces of crust. The combination of warm, syrupy filling and firm crust is great; with a scoop of vanilla ice cream on top, it's even better.

RASPBERRY-AND-BLUEBERRY PIE 3 cups mixed raspberries and blueberries 1 tablespoon cornstarch Sugar 1/4 teaspoon ground cinnamon 1 teaspoon lemon juice Pie Crust 1 egg white, beaten, optional Vanilla ice cream

Combine berries, cornstarch, 1/4 cup sugar, cinnamon and lemon juice in 1-quart oven-proof glass bowl (diameter of top of bowl should be about 7 inches).

Roll out Pie Crust into 10-inch circle, about 1/4-inch thick. Gently place dough over bowl. Crimp edges of crust to form high wall, pinching to edges of bowl. Make 1 or 2 slashes in crust. Brush crust with egg white and sprinkle with 1 to 2 teaspoons sugar.

Bake at 375 degrees until crust is golden and filling is bubbling, about 45 minutes. Remove from oven. Let stand 15 to 20 minutes. While warm, scoop pie and crust into 2 bowls and top with vanilla ice cream. Makes 2 generous servings.

Pie Crust 3/4 cup flour 1 teaspoon sugar 1/4 teaspoon salt 3 tablespoons unsalted butter, cut into small pieces 1 tablespoon solid vegetable shortening 3 to 3 1/2 tablespoons water

Stir together flour, sugar and salt in bowl. Cut in butter and shortening until mixture is crumbly. Stir in water by tablespoon until dough holds together. Gather into ball. Flatten to disk. Wrap in plastic wrap and chill 30 minutes.

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