Wednesday, August 20, 2008
Berry, berry quite contrary
A representative of Lyman Orchards stopped by the office this morning to drop off a sample of its Apple and Bumbleberry pies. Also included in the package was a sample of Applesauce and Corn Relish. Ever-eager to taste test items for my readers, I sampled the Bumbleberry Pie immediately.
What is Bumbleberry Pie, I wondered, as did my son — who was more than happy to sample a generous slice of high-top apple pie.
A little research on the Web led me to discover that “bumbleberry” isn’t a berry at all, but a term for the melange of berries currently at hand for a cook about to make a pie. Whatever is in season is the best to start with, although I am certain frozen berries will suffice.
Lyman makes its pie with apples, raspberries, cherries, blackberries and blueberries.
The result is a thick, jammy crescendo of flavor balanced by Lyman’s famous browned and crackled crust.
Head over to the Apple Barrel at 32 Reeds Gap Road, Middlefield, yourself for a slice of heaven.
If you want to replicate the taste at home, I found this recipe from Good Housekeeping online:
Deep-Dish Bumbleberry Pie
2¼ cup(s) all-purpose flour
½ teaspoon(s) salt
½ cup(s) (1 stick) butter or margarine, cold, cut into pieces
¼ cup(s) vegetable shortening
5 tablespoon(s) (more as needed) ice water
¾ cup(s) sugar
¼ cup(s) cornstarch
2 large (1 pound) Golden Delicious apples, peeled, cored, and cut into ¾-inch chunks
5 cup(s) assorted berries such as blueberries, raspberries, blackberries, and sliced strawberries
1 tablespoon(s) milk or cream
2 teaspoon(s) sugar
Prepare Pastry: In large bowl, combine flour and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition until dough is just moist enough to hold together.
Shape dough into 2 disks, 1 slightly larger than the other. Wrap each disk in plastic wrap and refrigerate at least 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.)
Prepare Berry Filling: In large bowl, combine sugar and cornstarch. Add apples and berries; gently toss to combine.
Preheat oven to 450 degrees F. Adjust oven rack to lowest position in bottom of oven. Line large cookie sheet with foil; place in oven while oven preheats.
On lightly floured surface, with floured rolling pin, roll larger disk of dough into 13-inch round. Ease round into 9½-inch deep-dish pie plate. Trim edge, leaving 1-inch overhang. Spoon filling into crust.
Roll remaining disk of dough into 12-inch round. With floured pastry wheel or knife, cut dough into 1-inch-wide strips. Brush edge of bottom crust with some milk. Place half of strips, about ¾inch apart, across top of pie. Place remaining strips perpendicular to first strips or use to weave a lattice. Trim ends, leaving 1-inch overhang. Press strip ends onto edge of bottom crust to seal. Turn overhang up and over ends of strips; pinch to seal and make a high fluted edge. Brush lattice with remaining milk; sprinkle with remaining 2 teaspoons sugar.
Place pie plate on hot foil-lined cookie sheet. Bake pie 20 minutes. Reset oven control to 375 degrees F. Bake pie 1 hour and 30 minutes longer or until filling bubbles and crust is deep golden brown. Cover pie loosely with foil after first hour of total baking time to prevent overbrowning. Cool pie on wire rack about 2 hours to serve warm, or cool completely to serve later.