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Thursday, January 24, 2013

twisted citrus blackberry pie











Twisted Citrus Blackberry Pie

This pie requires four parts, one of which requires refrigeration for 6 hours. Then the assembled pie requires overnight refrigeration before serving. Don’t worry though, it’s worth it.

•For the Graham Cracker Pie Crust

•1½ cups graham cracker crumbs
•5 tablespoons butter, melted

•For the Blackberry Glacé
•1 cup blackberries
•1 cup sugar
•3 tablespoons cornstarch
•½ cup water

•For the Citrus Filling
•2 tablespoons warm water
•1 teaspoon gelatin
•¾ cup lemon juice
•¾ cup lime juice
•1½ tablespoons grated lemon zest
•1½ tablespoons grated lime zest
•1 cup heavy cream
•1, 14 ounce can of condensed milk (refrigerated at least 30 minutes)

•For the Whipped Cream
•¾ cup heavy cream
•2 tablespoons confectioners’ sugar
•½ teaspoon vanilla

Instructions
1.To prepare the pie crust, combine the graham cracker crumbs and melted butter and mix until thoroughly combined.
2.Pour the mixture into a pie pan and pat it into place.
3.Bake at 350 F for approximately 15 minutes. The crust should be set and browned around the edges when it comes out of the oven.

4.To prepare the blackberry glacé. In a medium saucepan over high heat, combine the blackberries, sugar, cornstarch and water.
5.Whisk continuously until the mixture thickens to where it resembles jam, about eight minutes.
6.Place a wire mesh strainer over a bowl and and strain the glacé to remove seeds.
7.Allow the glacé to cool to room temperature, then refrigerator for six to 24 hours.

8.To prepare the citrus filling, refrigerate a mixing bowl and the condensed milk at least 30 minutes before beginning.
9.Combine the warm water and gelatin in a bowl to allow to soften, about five minutes.
10.Once softened place over low heat or microwave on low power for 15 to 30 seconds to dissolve the gelatin. Set aside.
11.Place the lemon juice and zest, lime juice and zest, heavy cream and condensed milk into the chilled mixing bowl.
12.Beat on high speed until the mixture thickens, about three minutes.
13.Add two tablespoons of the cream mixture to the dissolved gelatin and mix thoroughly to temper.
14.Add the tempered gelatin back to the mixing bowl and continue to mix on high speed. The filling should be thick and creamy when finished, though the cream will not necessarily peak.

15.Assemble the pie by spreading the blackberry glacé over the bottom of graham cracker crust.

16.Then pour in the citrus filling and refrigerate overnight. The pie can keep refrigerated for up to three days before serving.

17.Prepare the whipped cream by beating the heavy cream, confectioners’ sugar, and vanilla on high speed until stiff peaks form.

18.Spread the whipped cream over the pie before serving, or pipe along with edges with a pastry bag.

19.Garnish with blackberries and citrus zest if desired.