Pie baking in the summer is not easy! Even if I can find time to make a pie, I have to calculate and make sure I have time to EAT that pie before I head out of time. So with a little break in between camp and my next mission trip, it was time to make a pie. One of my summer interns, Chris, was getting to visit with his daddy-o (because his dad is Mike Cope and was preaching at our church that weekend!) so I figured I’d make the men some pie to enjoy while they hung out. Chris assured me that Mike liked fruit pies best (man after my own heart) and when I saw this recipe on Pinterest I knew I had a winner! Since I was having a sleepover with two of my high school girls I went ahead and made two… plus that way I got to eat some of it.
This pie was SUPER messy and somewhat time consuming but it was really easy to double the recipe (I could have tripled or quadrupled it just as easily) so it was well worth it. Berries aren’t cheap either so this would be a great “Kroger’s Having a Giant Sale on Fruit” treat. Frozen fruit would not substitute well for this recipe. But aren’t they beautiful and worth it?
But besides all of that, this pie was so so SO delicious. The mix of fruit in the puree and the fresh berries used for the topping were ridiculously yummy. And with the number of antioxidants in this pie, it HAS to be somewhat good for you, right? As a lover of fruit pies, this is my favorite pie that I’ve made… seriously. Go make one right now.
I started off with my homemade graham cracker crust. You could buy one if you’re in a bind!
2 c (~9 oz) raspberries
2 c (~11 oz) blackberries
2 c (~10 oz) blueberries
½ cup sugar
3 tablespoons cornstarch
⅛ teaspoon table salt
1 tablespoon lemon juice
2 tablespoons red currant jelly
Combine the berries in a large colander and gently rinse; spread the berries on towel-lined rimmed baking sheet and gently pat dry with additional towels.
In a food processor, puree 2½ cups of the mixed berries until smooth and fully pureed, about 1 minute. Strain the puree through a mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1¼ to 1½ cups). This is an arm workout but luckily the puree smells like heaven which makes it easier to push through!
Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree. Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to consistency of pudding,
remove from heat, stir in the lemon juice, and set aside to cool slightly.
While the puree is cooling, place the remaining berries in a medium bowl. Heat the jelly in a second small saucepan over low heat until fully melted; drizzle the melted jelly over the berries and gently toss them together until the berries are glazed. Pour the slightly cooled puree into the cooled pie shell and smooth the top with a rubber spatula.
Distribute the glazed berries evenly over the puree and gently press into the surface. Loosely cover pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours (or up to 1 day).