Each year on my blog Inspired by Charm, I pick a food-related challenge. In 2013 I focused on yeast-based recipes. I’ve always had a fear of yeast, so last year I made breads, pizza dough, cinnamon rolls, and lots of other goodies. By the time December rolled around, I was happy to have produced some wonderful recipes and overcome my fear. With that challenge behind me, this year I decided to tackle pie.
When I was growing up, my maternal grandmother was in charge of the pies. And, of course, they were always fabulous. Several years ago my mom decided to learn the skill from my grandma. It took my mom a few attempts to nail the art of crust making, but now her pies are just as wonderful.
Since I’ve avoided making crust because I heard it can be tricky, I thought that this year would be the perfect time to master the skill. I started off my challenge with an apple pie. For my second pie, I decided to try a recipe from BHG. When I came across this Double Cherry Slab Pie (and instantly started salivating), I knew this would have to be my next creation. I was also happy to see that the crust was a little different from the first recipe I used. As you can imagine, there are several ways to make a crust. I’m hoping to try as many as possible to figure out what I like best.
So far, I’ve yet to have any major crust failures. One tip I picked up from this recipe is using wax paper to roll out the dough. This is especially helpful when it comes to transferring the dough to the pan. Since the crust is fairly large, the wax paper makes it easy as … er … pie.
After Graham Cracker Creme, berry pies are probably my favorite. As you can tell, I decided to swap out the cherries in the original recipe for a combination of blackberries, raspberries, and blueberries.
If I say so myself, the resulting pie was absolutely delicious. I mean, you can’t go wrong with sweet berries stuffed into a light and flaky crust. It’s truly magic for the mouth.
You can get the full recipe for this Slab Pie here. As I mentioned above, I adapted the filling of this pie to make it my own. For the mixed berry option, follow the following recipe adjustment:
7 cups fresh berries
1 1/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
In a large mixing bowl, combine berries, sugar, cornstarch, and lemon juice. Use this filling in place of the cherry filling listed in the recipe.
I also dusted the top of my pie with sanding sugar.
Happy baking, friends! (I’m off to have another slice of this deliciousness.)
Michael Wurm, Jr. – Inspired by Charm