Oneofthefunthingstodolivingontheranch is the harvesting time. And our favorite activities is 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 fruit 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. Also, there is a Pears tree, Rainier Cherry tree ( which is the harvest time is in July), and the wild Blackberries surrounding the land. The fruit was an 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, put it in the container, and store it in the freezer so we can use it later on.
And like I told you in my previous post, this is the season when we bake and bake away all the sweets we can think of. With the never-ending supply of Apples and Berries, I lost count of how many pies we baked and ate last Fall.
The festivities have begun, first was Halloween, followed by 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 I will be baking pie the whole season.
Thanksgiving is just a few weeks away, and nothing better than to serve this one recipe; I'd like to share it with you, a delicious mixed berries pie recipe that I got it from my friend. By using fresh fruit direct from our garden, this recipe is an effortless and delectable mouth-watering pie. Usually, my sister Lana (our baker in the family) always does the baking, but this time I'd like to try it myself since it is so easy to make it.
Easy Bake Mixed Berries Pie
Ingredients:
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
Direction:
I used ready-made Pillsbury Pie Crust for the 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 into the berries and gently stir the 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 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 tin foil 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,
xoxo
Joice
