Thursday, September 19, 2013

Pie. This one little word makes my mouth begin to water.

I love pies - my favourite back home is a Mrs Macs Steak and Cheese (any kiwis out there will know what I'm going on about), and as well as the home-grown savoury variety, my hubby and I love to make a good old fashioned sweet pie every now and then too.

Earlier this week we baked a raspberry and blackberry pie for dessert on our 6-month wedding anniversary and it was delish. And so easy.

Some pies we've baked in the last year...

Homemade apple star pie
apple star pie :) 

Fresh cherries waiting to be made into pie

Homemade cherry pie
cherry pie 

Homemade Christmas minced fruits mini-pies
Christmas minced fruits mini-pies 

Homemade raspberry and blackberry pie
and this is our latest - Raspberry and Blackberry pie.

This pie took all of about 15 minutes to whip up and was super scrummy. So if you've never ventured into the world of pie baking before and wish to, here's how:

Raspberry and blackberry wedding anniversary pie
  • 1 roll of puff pastry
  • 1 tub of raspberries
  • 1 tub of sweet blackberrries
  • 1 lemon
  • 1/2 cup caster sugar
  • pinch of cinnamon
  • vanilla bean ice-cream to serve
First grease your pie dish with a little bit of butter, and line with the puff pastry. I normally like to roll the pastry a bit thinner than how it comes, and usually do so with a wine bottle as I don't own a rolling pin. 

Next heat your berries and sugar in a saucepan for about two minutes, squeezing in lemon juice as you go to taste, and then add the cinnamon. Remove the berries before they loose their shape, but leave any juice that's appeared over the heat for another four or five minutes until it thickens.

Finally add berries and juice to your waiting pastry-lined dish, lattice the top with left over pastry, and bake at 220 degrees celsius for about 25 minutes.

Serve warm with vanilla bean ice-cream and smile. :)

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