I'm sorry things have been a little slow here lately. I realize that the hot summer weather and a little child who loves playing outside, I pulled away from the kitchen. I used to prefer the comfort of air conditioning inside on a hot day, but not nothing brings me more joy than to hear Hugo squealing with joy as it passes through the sprinkler, getting joyously soaked. Life changes, I'm still in transition here, and this is our stage these days ...
My obsession for pie-making never ends, so when my sister offered to take Hugo playground for me last week it was of course my dessert of the day. I also joined a CSA all the fruits of this year that was also fun. I struggled with the idea of getting tons of greens and vegetables that I will have to work hard to find a way to use, but fruit? Fruit still be eaten around here-if not fresh, then easily thrown into a pie or crumble! So far, I became strawberries and cherries- directly from a Farm- how awesome is that?
I decided to do something a little different from my normal pie filling and make a cream pie. Basically, you fill our unbaked pie shell with fresh fruit and pour a rich cream on top. The cream is thick and soft and after cooling to define the most perfect cold slice of the pie is waiting to be devoured. I love these pies in the summer. I mean the warm pie with ice cream is always incredible, but this combo is always very refreshing as well. A mixture of red fruits and blue in combination with the custard is quite festive 4th of July treat do not you think?
Speaking of July- 4 am I the only one who is still in denial of the fact that this week is already ??
- January 9 inch unbaked pie crust
- 4 cups mixed berries / cherries. (I 1½ cups of cherries, 1 ½ cup sliced strawberries and 1 cup of blueberries.)
- 3 large eggs
- ⅔ cup sugar
- flour 3 tablespoons all-purpose
- ¼ cup heavy cream
- zest of 1 lemon
- Preheat oven to 350F. Roll out the pastry and cut / crimp to fit a 9-inch pie plate.
- Fill unbaked crust with fresh berries / cherries.
- Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the cream over the berries.
- Bake until custard is set, about 50-60 minutes. Cool completely, then chill thoroughly or overnight. Serve cold.