Fourth of July Fruit & Berry Cream Pie

Chef Babz Goldman
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There’s no debate, summer is here in full form. With so many outdoor events and pot luck tables it’s hard to know just what to make. One thing stays constant, celebrations and sweet-tooths. When I sat down to write todays article, I clearly had no idea what little willpower my tastebuds brought to the table. I took a few photos of this delicious budget friendly dish while it was still intact. I then cut a slice to take a photo of it as a slice. Well, a chunk fell off. Thinking I could fix it I arranged a few berries and took a bite of the broken part. Then I tried to arrange a few more berries and crust, and took another bite. Before I knew it, There was only one bite left. I can’t encourage readers enough to make the same mistake I did. If you have plans for the holiday week, this recipe makes a great contribution to the table. I love it because it’s something I can make ahead and pull out of the fridge later. Not to mention it won’t even come close to breaking the bank. If your craving a little extra something with it, throw on a little balsamic reduction or caramel, but it honestly doesn’t need it.

Fourth of July Fruit & Berry Pie

CRUST

1-12 cups vanilla wafer crumbs 1 tablespoon white sugar

1 tablespoon brown sugar

5 tablespoons butter, melted

1/2 teaspoon vanilla extract

FILLING

1/4 cup sugar

3 tablespoons all-purpose flour

Pinch salt

1 cup half-and-half cream

3 large egg yolks, beaten

3 tablespoons butter

1 teaspoon vanilla extract

1 tablespoon confectioners’ sugar

TOPPING

(Any extra topping can be served on the side with pie or with fresh whipped cream for later.)

1 cup fresh blueberries

1 cups fresh strawberries

2/3 cup sugar

1 tablespoon cornstarch

Combine all of crust ingredients. Press mix onto the bottom and sides of a standard pie plate. Bake for ten minutes at 350 degrees. Remove as soon as crust has begun to brown. Mix sugar, flour, and salt. On medium heat in a medium saucepan, pour mix. Slowly whisk in cream until bubbling. Cook for a few more minutes but do not over cook egg. Take off heat. Slowly whisk half into egg yolks. Pour the mix back into the pan. Bring back up to a boil and continue to cook for a few more minutes. Remove from heat and stir in butter and vanilla. Once butter has melted cook for a few minutes longer. Pour into pie crust, sprinkle with confectioners sugar and chill immediately. Do not remove for at least one hour.

Topper

In a medium sized saucepan, combine sugar and cornstarch. Stir until mixed. Arrange berries in desired form over top of chilled pie. Pour glaze over. Chill immediately. Do not remove for at least one hour. The longer the better. Best eaten the next day or that night.

The photo and recipes used in todays article are from the kitchen of Chef Babz ([email protected]).

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Chef Babz Goldman