That chia jam looks surprisingly delicious, I may try that!
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In my baking, oven is pre-heated to 375 and reduced to 350 a few minutes after pie is put in. Once the fruit is observed bubbling, that portion of the pie is adequately baked. The total time will depend on the fruit layer or filling thickness.
I have found that using slightly underripe berries makes a more delicious pie. Same goes for peaches. And as others have suggested, definitely add lemon juice.
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Welcome aboard!
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Pickām early, Deadboy. Pies need the acid. Flavor tends to decline if they get overripe. Cooking brings out the flavor of early-picked fruit. Murky mentioned this. Someone else suggested lemon juice. I think that works, but if you pick them just 2-3 days early for making a pie, youāll have better results. Blackberry cobbler was a family favorite from when I was a child. I have some Triple Crowns that should produce well this year. You got me thinkingā¦
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Aaaah! So many things to try!! Thanks for all these recipies!!
Almost drooling nowā¦
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Iāve been growing them for almost 10 years now. All years leading up to last year they were too tart for my liking and not enough of them to make a pie even if I wanted to. Last year I had over 20 cups and the taste was fantastic. Iām not completely sure why that was. It could have been the very mild winter we had.
Want to turbocharge a pieās flavor? Here are my tips.
Add a teaspoon of green cardamon per pie. For some pies, allspice can really enhance the flavor. Apple pies can handle both a bit of allspice and cardamon. As others say, lemon juice is needed with many fruits. A tablespoon in a pie filling will usually enhance the flavor significantly. Cinnamon is a bit more specific. I use it in apple pies and sometimes in a cherry pie. Iāve put vanilla flavoring in some pies with good effect. It tends to be more of a personal taste addition.
Re cooking some fruits and losing flavor, this is a problem with several fresh fruits. IMO, blackberry pie should only be made with intensely flavored berriesā¦ which most domesticated varieties are not.
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Good man! Green cardamom is my secret ingredient in a sweetened rice dessert made with coconut milk. I tried a spoonful of a friendās curry at dinner the other week and picked up that unmistakable flavor on the finish. It was delish!
Hi Everyone,
I love this forum, all of you are so much fun!
I make pies, crunches and cobblers when I have too much fruit. I donāt add sugar or lemon unless the fruit came out too flavorless to eat fresh. (Which sometimes happens when we have heavy fog for over a month.) I also add cardamom, allspice cinnamon and/or almond extract depending upon my mood. They always come out wonderful.
I have also made BBQ sauce with blackberries, WOW, was that ever good!
You may be more of a connoisseur than we are or we just like REALLY sour fruit so when it is baked it is still great.
The old Joy of Cooking Updated by Ethan Becker from the 90ās is my bible on this. You can still find this book new. The new one with Megan somebody is useless and I hardly ever use that version. I have all of the Joy of Cooking editions going back to the 50ās. Ethanās is best in my opinion. He also tells how to build the pies and freeze them. Every year in Dec and Jan we bake up the nectarine, peach and apricot pies!!!
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