Don’t you just love all the berries that are in season during the summer?
This pie is great because the fresh berries are truly the star, not a sickeningly sweet glaze or fruit baked down to nothing. Of course it comes from my favorite cookbook, America’s Test Kitchen Family Cookbook. I found the recipe already published online. You can find it here: Summer Berry Pie.
You have to really love berries to enjoy this – the most dominant flavor is the fresh, raw berries. The sweetness comes from a filling made of a berry puree combined with sugar and cornstarch which is reduced and thickened on the stove. Another neat touch is coating the berries with melted currant jelly so they stay glossy.
You can see the delicious filling in the photo below. The filling is spread over the crust and berries are (gently) pressed into it.
A couple notes:
- My berries were a bit tart so I added extra sugar to the filling. It’s worth tasting them first.
- This takes a lot of berries – 6 Cups – so it’s ideal for summer when it won’t cost a fortune to make just one pie.
- My cooking time for the puree was at least double, maybe more.
- I’m sure the recipe for the graham cracker crust is fine. Mine tasted good but was a little hard in areas and crumbly in others. Likely user error – I had the same problem with my key lime pie.
-The recipe online calls for apple jelly. The cookbook says either apple or red currant. I used red currant and it was tasty.
There’s not much else to say except it is delicious and fresh tasting and you should try it!