August 31, 2011

Grandma's Backyard Pie

Traditional Cakes & Pies

Prep time:

22 minutes

cooking time:

35 minutes

“Grandma called this backyard pie because she made it from whatever was ripe in the backyard.”

Ingredients

Serves 8

2 granny smith apples
1 1/2 cups chopped rhubarb
1 1/2 cups unsweetened apple juice
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 tablespoons honey
1 teaspoon grated lemon zest
1/2 teaspoon ground cloves
1 1/2 cups each blackberries and raspberries
3 tablespoons each cornstarch and water
2 (15-ounce) packages refrigerated pie pastry, at room temperature

Directions

1
Preheat the oven to 375ºF.
2
Peel and slice apples. Combine the apples, rhubarb, apple juice, brown sugar, granulated sugar, honey, lemon zest and cloves in a large saucepan.
3
Cook apple mixture over medium heat, stirring frequently, just until apples are tender. Stir in blackberries and raspberries gently. Cook, stirring frequently, for 1 minute longer.
4
Combine cornstarch and water in a small bowl and mix well. Add to berry mixture. Cook, stirring continually, until thickened.
5
Roll 1 pie pastry on lightly floured surface into 11-inch circle. Transfer to a 9-inch pie plate. Spoon filling into the pie shell. Place remaining pastry on a floured surface. Cut into long, narrow strips. Arrange, lattice fashion, over filling. Trim and flute edges. Bake for 35 minutes. Cool on a wire rack.

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grandma's secret

Grandma had a time-tested way to make a quick lattice for her pies. She laid a strip of dough across the pie near the edge and laid another strip perpendicular to the first one. She laid a strip parallel to the first one about 1 inch away and laid another one perpendicular to that strip and so on until she had a perfectly woven lattice.

Everyday Cooking My Way

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18

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