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Author Notes: I recently made this very strange but delicious pie for my brother's birthday. He requested apple-berry. He's British so I forgive such odd requests. Hah. So I made him a:
whiskey-apple-pear-black raspberry-Marion blackberry-wild blueberry pie with an olive oil crust and a crumble top —DUZE @BakingBackwards
- 1 pie crust, http://www.food52.com/recipes/13667_my_new_goto_pie_crust
- 5 small organic royal gala apples
- 1 organic d'anjou pear
- 1/2 lemon, juice and zest
- 1 package stalbush healthberry blend (gourmet frozen berries)
- 1/3 cup frozen wild blueberries
- 1 shot good quality whiskey
- 2 tablespoons organic butter
- 1/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 1 teaspoon natural vanilla extract
- 2 teaspoons ground cinammon
- 1 teaspoon flour
- 2 tablespoons water
- 1 recipe's worth of my crumble topping, http://www.food52.com/recipes/13669_my_crumble_topping
- 1/2 teaspoon fine sea salt
- 1 teaspoon freshly cracked black pepper
- Peel core and chop the apples and the pears. Heat a skillet over medium high heat (not non-stick!!!!) Add the butter and let it melt and sizzle.
- Add the apples and pear pieces. Saute 1 minute. Add the lemon juice and zest. Add the sugar and let it bubble and reduce a little. Add the cinammon, salt and pepper, vanilla and the whiskey. Saute another minute. Make a slurry out of the water and flour. Add to pan and stir in.
- Add contents of the pan to prepared pie crust. Top with the frozen berries, arranging evenly over the top. Top with crumble topping. Bake at 375 in a preheated oven until crumble top is brown and pie is fragrant (about 20-30 minutes depending on your oven.)
- This recipe was entered in the contest for Your Best Pears
Make Fruit Caramel
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Blend your plums—seriously.
Burnt Toast: Episode 11
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