Monday, July 11, 2011

Summer in Bishop Hill means Pie!

All those beautiful berry blossoms this past rainy spring yielded buckets of delicious raspberries. What to do with them? Pies of course! Each year in August the Bishop Hill Heritage Association holds a fundraiser called Pie in the Park. In past years this event was a competition in which local bakers vied for blue ribbons. After the winners were declared all the pies were doled out whole or by the slice to a hungry audience. My favorite has always been a pie for which Bishop Hill is known far and wide: Quad-berry Pie. After much negotiation I secured the recipe from a former winner of the fruit pie division and I make these pies every summer for as long as my berries hold out. I use sliced strawberries, raspberries, blueberries and blackberries. I've made this with frozen fruit (thawed and drained) and it's nearly as good - but nothing beats the taste of fresh picked fruit!
Bishop Hill's Prizewinning Quad-berry Pie 
2 rolled pie crusts (homemade is preferred)
2 tablespoons butter, melted
White sanding sugar for topping crust
5 cups of mixed berries washed and hulled
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon tapioca flour
Pinch salt
  1. Preheat the oven to 400 degrees.
  2. Roll out 1 sheet of the pie crust and put in a 9-inch pie plate, crimping the edges. 
  3. Roll  the second sheet and cut into 1/2-inch thick strips with a sharp knife. 
  4. In a medium bowl, mix together all of the filling ingredients and pour into the crust.
  5. Arrange the strips over the top of the pie in a lattice pattern, tucking in the edges. Brush the top with the melted butter and sprinkle with the sanding sugar.
  6. Bake the pie for 25 minutes and then reduce the temperature to 350 degrees. Bake until the top is golden, about 30 more minutes.
  7. Let it cool thoroughly before cutting serving.
  8. Enjoy!