One of the fun things to do living on the ranch is the harvesting time. And our favorite activities is the fruit picking. We finally did the harvest a month ago, but I just got the chance to post it today. We usually did our fruit picking in early September throughout late October, and I was going to do it early, but some of the Apple trees weren't quite ripe to be picked.
Like last year all the fruits trees in our yard are producing fruits abundantly. There're five kinds of Apple trees around the ranch, from Gala Apple to the most delicious Apples out there, Honey Crunch, and also there is a Pears tree, Rainier Cherry tree ( which is the harvest time is in July) and not to mention the wild Blackberries surrounding the land. The fruit was overflow, some of the fruits we let it fall on the ground so the family of wild deer who decided to live in our land can come and eat it. We also share it with our friends and family, and the rest of it, we washed it, cut it, put it on the special container and store it on the freezer so we can use it later on.
And like I told you on my previous post, this is the season when we bake and bake away, all the sweets that we can think of. With the never-ending supply of Apples and Berries, I lost count for how many pies that we baked and eat last Fall.
The season of festivities has began, first was the Halloween follow with my daughter Birthday, Thanksgiving and my Birthday always hand in hand and of course you know what next: the season to be Jolly! I guess will be baking pie the whole season.
Thanksgiving is just few weeks away and nothing better than to serve this one recipe I'd like to share it with you, delicious mixed berries pie recipe that I got it from my friend. Using fresh fruit direct from our garden, this recipe is so effortless to make and delectable mouth-watering pie. Usually my sister Lana (our baker in the family) always do the baking, but this time I'd like to try it myself since is so easy to make it.
Easy Bake Mixed Berries Pie
2 ⅓ cups of fresh Blackberries, 2 ⅓ cups Blue Berries, and 2 ⅓ cups Raspberries
1 cup granulated sugar.
1 tablespoon fresh lemon juice
4 tablespoons cornstarch
2 tablespoon butter
1 large egg bitten with a fork
1/2 teaspoon vanilla
For pie crust, I used ready made Pillsbury Pie Crust,, but if you want homemade, this is my favorite recipe from another blogger.
Direction for the filling:
1. Add berries, sugar and lemon juice to a large saucepan over medium heat.
2. Simmer until warm and juicy (5-10 minutes), gently stirring occasionally. Taste it if the sweet enough for your liking, you can add more sugar if you like it sweeter.
3. Take ½ cup of the juice out from the pan into a bowl. Add the cornstarch into the juice and stir it until smooth.
4. Slowly pour the mixed cornstarch to the berries and gently stir mixture until thickened (about 2-5 minutes).
5. Remove from heat and stir in the butter. Pour mixture into unbaked pie shell. And the top with holes pricker on top for steam to escape or simply just make a lattice top.
Pinch the edges of the top and bottom pie crusts together. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar (optional)
5. at 400 F Degree for 40-45 minutes. Check it after about 25 minutes and place of tinfoil over it if the top crust is getting too brown.
6. Remove and allow to cool for several hours. Once cooled completely is ready to serve!
Thank you so much for reading,