As summer fruit is in season, bakers everywhere are ogling the produce section planning their next pie. Okay. . .maybe it’s just me ogling the produce section but I seriously, seriously love spring and summer when the juiciest fruit comes out in abundance. I have no reason for sharing this recipe with you, other than it simply looked delicious. I mean who wouldn’t love rhubarb, blueberries and raspberries together? (This recipe was modified from Cooking Pleasures magazine, June/July 2007 issue.)
First you’ll need dough to make the perfect pie crust!
You’ll also need:
2 cups of rhubarb cut into 1/2 inch pieces
2 cups fresh blueberries
1 3/4 cups sugar, divided
1/4 cup instant tapioca
1 tablespoon balsamic vinegar
1 cup flour
1/4 cup sugar
1/4 cup butter
1/2 cup sliced almonds
1 egg, beaten
Step 1: Heat oven to 375. Place pie dough in 9-inch deep-dish pie pan; flute edge.
Step 2: Combine rhubarb, raspberries, blueberries, 1 1/2 cups of sugar, tapioca, and balsamic vinegar in large bowl. Pour into crust.
Step 3: Combine flour and ¼ cup sugar in mixing bowl. With a pastry blender cut butter until crumbly. Stir in almonds and egg. Spoon evenly over the rhubarb mixture.
Step 4: Bake 50 to 60 minutes until the top is golden and juices are bubbly and thickened.
A few quick tips:
The purpose of vinegar in a pie is to reduce the sweetness. Vinegar in a pie gives it a tangy and delicious flavor. Be careful though–it doesn’t work in all pies. And yes, you can get the same effect with lemon juice.
The tapioca is used as a thickening agent for what we affectionately know as the ‘innards’ to a pie. If your pie fillings tend to be runny, it means that you need to drain the fruit better. If you’re using frozen fruit, you need to let it thaw and then drain it. If you’re using fresh fruit simply platting it dry thoroughly after washing should do the trick!
If the pie is browning too quickly, place foil over the edges and in the center during the last part of baking.
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