Monday, September 6, 2010

Good Day

Today was good as far as days go, with my ability to fully utilize the internet restored. Also, completely unexpectedly, a large portion of my music collection and many thought to be long-lost photos are back in their home.

To top off those wonderful happenings, I had a cold rainy trek up Mount Pilchuck with my Dad and very muddy dog. It was a great end to our Northwest "summer". The hillside was covered in wild huckleberries, and although the lookout was completely socked in and wind-whipped, it was still a pleasant place to eat lunch.

Here is my favorite late August/early September recipe I made for my family and Aunt a couple of weeks ago.
Right now in Seattle you can find blackberries and apples growing in the city.
The two match well together in a pie. The apples help to soak up the extra blackberry juices, so the pie doesn't get too runny.
It is a perfect end of summer food - berries to celebrate the end of warm weather fruit, and apples to help you remember why you should look forward to the fall.

Apple-Blackberry Pie

4-5 cups of blackberries
3 small to medium apples sliced thinly (I like to use Gravenstein)
1 cup sugar
3 Tbsp chopped fresh sage
1 tsp salt

I use Martha Stewart's Pate Brisee recipe with European style butter for my crust

Preheat the oven to 375 degrees. Prepare the crust recipe of your choosing, and put in the fridge to chill.  Mix all the ingredients together in a large bowl. Coat all the fruit with the sugar and let set for at least 15 minutes. During this time you can roll out your crust and place it in a 9 inch pie pan. Scoop the filling out into the crust, leaving behind most of the juices in the bowl. I like to make a lattice on top of the filling, but you could do a plain double crust. Bake for 45 minutes - 1 hour until the fruit is bubbling well and the crust is just turning golden. Let set for at least 20 minutes before serving.

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