The recipe for this pie is approximate since I kind of threw it together with a wish and a prayer.
Can’t find my memory card, so you get an iPhone photo, LUCKY YOU!
I’m a big fan of Sorted Food. These guys are cute, funny, British, and they cook amazing, delicious food with recipes that are easy to follow at home. Seriously, what is not to like?
I’ve made some of their other stuff in the past, but never written about it before. Today I did my own twist on their Peanut Butter Crisp cookies. Per usual I substituted and changed the recipe a bit.
Looking back over posts from the past I’ve come to conclude a few things: 1) I’m not entirely insane as I once was (something I’m proud of) and 2) I’ve been so focused on challenging myself with strange and eccentric pies that I’ve neglected the challenge of baking more basic, traditional fare. The honey and whiskey soaked blackberry pie got me thinking; just because something is simple doesn’t mean it can’t be elegant in its own right.
I’ve heard it called berry medley pie before, but I like the idea that “triple berry” or “three berry” tells you exactly what it is. There are three berries here and a simple, wholesome logic tells you that the holy trinity of berries must be your standard blue, black, and rasp. Sure, “three berry” could include any number of other berries: goose, elder, mull, cran, straw. Hell, avocados are berries, apparently. But strawberries have their own echelon in pie baking and the farther you range out into obscure berries the more niche the pie becomes.
So, in the spirit of simplicity, blackberries, blueberries, and raspberries are going to be our triumvirate. Recipe after the jump.
The pie you are about to witness is possibly the best pie I’ve ever invented. If not in design, than at least in execution. And I remembered to write down the recipe.
I started with the blackberries as the base of this pie. I’ve been wanting to give berry pies another crack and blackberries are really understated in their sweetness.
From there I began building up ways to compliment the blackberries.
(“Hey blackberries, you lookin’ foin fo realz tho.”)
Fans of Pushing Daisies will recognize this pie! I’m rewatching the series for just about the millionth time and every time I do I wonder: is pear pie with Gruyere cheese baked into the crust actually good? Or did Bryan Fuller just want to make clever cheese rhymes with his fictional pies? This time around it was just too much for me to take, I had to know for sure.
The facts were these…
I recently downloaded the Epicurious app for my iPhone (which is awesome by the way! Organized, interesting, and you never need to worry about forgetting your shopping list!) and while I was flicking through it I stumbled on this recipe. I had a whole bulb of fennel and some chicken stock left over from making chicken pot pie so I thought I’d give it a try!
The only changes I made to the recipe were that I did not use fennel seeds in addition to the whole fennel, and I didn’t include the fronds in the tomato relish (I accidentally threw them away, my bad).
The soup was light, healthy, and super (or should I say SOUPer) easy to make. I also paired it with a few slices of toast with goat cheese spread lightly on top.
Per usual I’m going to withhold the actual recipe for this pieminister pie because I still occasionally get a squeamish about copyright. But I modified a lot of the ingredients (mostly because the specificity of the ingredients hinges on a lot of ingredients that or more prevalent in Britain), so I’m including the list of what I put into this pie: