|(Photo from 2009 trip to Sayulita, Mexico.)|
|(Cherry, peach, raspberry pie from summer 2010)|
Mixed Berry Pie Recipe
2 pie crust (I used frozen, just a bit easier than making your own.)
4 cups blueberries
2 cups fresh raspberries
2 cups blackberries
zest and juice from 1 lime or lemon
1 cup sugar
4 tablespoons tapioca
1/4 teaspoon almond extract
Preheat oven to 375.
Mix the fruit with the sugar, tapioca, zest, juice and extract. Let sit for 15 minutes.Line the bottom of a deep 9 inch pie plate with first crust. Pour in berry mixture. Top with second crust, pinch edges together. Brush with egg wash and sprinkle with sugar. Cut 4 slits in the top crust.
Place the pie on a foil lined cookie sheet, there will be drips. Bake at 375 degrees for 55 - 65 minutes. After 20 minutes you may need to cover the outer edges of the crust with foil to prevent the crust from browning too much.
Variation: Use a mix of whatever fruit is in season, cherries (pitted), plums, peaches, nectarines.
It's silly and frivulous, but March 14 is known as International Pi Day (3/14). If you are ambitious (or bored) you can celebrate Pi day, or learn some Pi facts. There is even a Pi song for the enthusiast.
I am not sure I will bake a pie today, I may just go to Sweets & Eats in Old Town Lafayette and buy a slice for $3.14. Appropriate, don't you think?