The day after we picked a whole lot of wild black raspberries, the local supermarket had a 1lb box of zante currents, basically tiny fresh seedless grapes on the clearance rack. The box was damaged, but the fruit looked fine, so home they came, visions of culinary adventures dancing in our heads. They taste kind of like extra-sweet concord grapes, and so blend very nicely with the tartness of the raspberries.
Ingredients:
1 whole wheat double crust
1lb zante currents
~1lb wild black raspberries
2/3 cup + 2T sugar
3T cornstarch
Procedure:
1) Roll the crust into a deep dish pie plate, preheat the oven to 400F
2) Mix the fruit and most of the sugar together. Stir the 2T sugar and constarch in a small bowl. Slowly and gently mix the cornstarch into the fruit mixture.
3) (If you have a pie bird, this is a good recipe for it) Pour the fruit mix into the pie shell, cover with the top crust. Poke a few holes near the edge to see pie juices bubbling through.
4) Bake for 25min, reduce oven temp to 375F and bake another 25min or until juices bubble thickly at the edge.
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