Sunday, August 22, 2010
Triple Berry Cream Cake Pie by BAM
I had high hopes when I went out to our long-exhausted raspberry patch and saw quite a few red, ripe berries. I headed to the house and picked and scratched and bashed my way through the overgrown bushes to end up with only 2 cups of berries. Well, its a good thing I live in Washington state and right now is prime time blackberry picking time.
So I grabbed my husband who loves blackberry picking almost as much as me and we headed the 20 yards to the patch right across from out mailboxes and got about 4 more cups.
We'd already (and by 'we', I really mean 'he', my husband is the canner in this family.) put up 4 pints of blackberry syrup and 12 pints of the sweetest, juiciest raspberry jam this week, so we (HE!) was all jammed out.
Then I remembered. I remembered the strawberries in the freezer. The local, perfect, freshly picked at the peak of ripeness, sweet as sunshine strawberries we'd been saving for a special occasion.
Clearly, this was it.
The pie is a tart and sweet combination of fresh raspberries, blackberries, and strawberries. The crust is a (duck and hide) ready-made pie crust. I love these crusts because they are 1) easy and 2) Safe for my 4 year old son who is allergic to eggs and soy as well as several other things! The topping is a perfect mix of french vanilla pudding and cream cheese, piped on in a very amateur lattice pattern. The recipe? Soon to come. Check back soon.