The Sauce: Berry Juices with Arrowroot – The secret to transparent pie filling especially desired in berry pies is arrowroot. Flour is opaque, cornstarch is semi-transparent but arrowroot thickens the berry juice to glistening transparency. Mingling with the berry juices it renders the most beautiful berry pies and tarts.
My all time favorite pie is Jumbleberry. I love it warmed with a scoop of cold vanilla ice cream. It is down home comfort dessert with the contrasts of an expensive gourmet dish, warm pie opposite cold ice cream, tart berries paired with sweet ice cream, chunky jumbleberries counter smooth creamy ice cream. A feast for the eyes as well as the palette, I love the royal purple berry opposing the creamy ecru cream. The lattice top lets the vibrant color peak through the interwoven strips of pastry. Contradictions play well here.
Now for the challenge. I’ve made this pie so many times and sometimes it doesn’t set up so I end up serving the filling as jumbleberry ice cream topping. Over time I have become more successful at sliceable pie. See the Notes section below for my tips. But either way, I love this delicious ‘humbleberry’ pie, or is that ‘berry’ humble Jumbleberry.
2011 AniversaRecipe – Pork Chops with Pineapple Salsa
Recipe: Jumbleberry Pie
Prep Time: 10 Minutes | Inactive Time: 6 Hours | Cook Time: 60 Minutes | Yield: 8 Servings | Level: Easy
- 3 cups blueberries
- 3 cups raspberries
- 1 cup blackberries
- 1 1/2 cups sugar
- 1/3 cup
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- zest of two lemons
- 1/8 tsp cinnamon
- 1/8 tsp freshly ground nutmeg
- 2 crust pie pastry
Special Equipment – 9 1/2-inch pie dish
1 Preheat the oven to 425 degrees. Place a baking sheet on the bottom rack of the oven to heat.
2 In the bottom of a large bowl combine sugar, arrowroot, lemon zest, cinnamon and nutmeg. Ensuring the berries are thoroughly dry, add them to the bowl and lightly combine coating all the berries taking care not to smash the berries.
3 Roll out one pie pastry crust and place in the pie plate. Pour the berry mixture onto the pastry.
4 Roll out the other pie pastry crust. Using a pizza or pastry cutter or a knife, cut it into 3/4-inch strips. Lay the longest two crust slices in a ‘T’ then continue working outward weaving the strips. Use the shorter strips on the edges.
5 Remove the baking sheet from the oven and place the pie directly on the hot sheet. Place back in the oven on the bottom shelf. Bake at 425 degrees for 20 minutes. Turn the temperature down to 375 degrees and continue baking for 35-40 more minutes. 15 minutes or so before done, place a sheet of foil lightly over the pie as needed to prevent over browning.
6 Remove from the oven and place on a cooling rack. Allow to cool completely, about 4-6 hours, before serving so the berry and arrowroot sauce congeals. Or let set until warm and serve with ice cream but it won’t be completely set up while still warm.
Here are the secrets to beautiful berry pie.
Doesn’t run all over when cut in wedges:
-reduce the amount of liquid by using lemon zest rather than lemon juice
-ensure the berries are completely dry
-use fresh rather than frozen fruit
Golden pie crust:
-preheat the oven with a baking sheet inside
-use a dark colored baking sheet
-bake on the bottom shelf to brown the bottom crust
Arrowroot powder is the ground rhizomes of the arrowroot plant, named because it was considered an antidote for arrow wounds. It cooks into a very transparent sauce. To substitute cornstarch, use 8-9 tablespoons.
Serve with vanilla or French vanilla ice cream or try whipped cream.
Jumbleberry Milkshake – Make a leftover pie wedge into a milkshake by combining about 1 to 1 1/2 cup of vanilla ice cream, 1 slice of pie and 1/4 to 1/3 cup of milk in a blender. Blend until chunky. Makes 2 servings.
- Use 7 cups of berries in any combination desired, blueberries, raspberries, blackberries, marion berries and bosenberries.
- Exchange arrowroot for cornstarch. See note section above for information about this substitution.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: October 22, 2012