Ingredients with Measurements:
- 2 cups of emu berries, fresh or frozen
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1 tablespoon of lemon juice
- 1 double crust pie dough
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
- sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together the emu berries, sugar, cornstarch, salt, cinnamon, nutmeg, and lemon juice until well combined.
3. Roll out the bottom crust of the pie dough and place it into the pie dish.
4. Pour the emu berry mixture into the pie crust.
5. Roll out the top crust of the pie dough and place it over the emu berry mixture.
6. Trim the excess dough from the edges of the pie and crimp the edges with a fork or your fingers.
7. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top crust with milk or egg wash.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Allow the pie to cool for at least 30 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 11g
Saturated Fat: 4g
Cholesterol: 0mg
Sodium: 190mg
Carbohydrates: 43g
Fiber: 3g
Sugar: 22g
Protein: 2g
Substitutions for ingredients:
- Emu berries can be substituted with any other type of berry, such as blueberries, strawberries, or raspberries.
- Cornstarch can be substituted with flour or arrowroot powder.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add a crumb topping to the pie by mixing together 1/2 cup of flour, 1/2 cup of brown sugar, 1/4 cup of butter, and 1/2 teaspoon of cinnamon. Sprinkle the mixture over the top of the pie before baking.
- Make a lattice crust by cutting the top crust into strips and weaving them over the emu berry filling.
- Add a splash of vanilla extract to the emu berry filling for extra flavor.
Tips and tricks:
- If using frozen emu berries, thaw them before using in the recipe.
- To prevent the bottom crust from getting soggy, brush it with a beaten egg before adding the emu berry filling.
- If the edges of the pie crust start to brown too quickly, cover them with strips of aluminum foil.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh mint leaves
- Emu berries
Pairings:
- Serve the pie with a cup of hot coffee or tea.
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Troubleshooting advice:
- If the filling is too runny, add more cornstarch to thicken it.
- If the crust is too dry, brush it with a little milk or egg wash before baking.
Food safety advice:
- Wash your hands and all equipment thoroughly before preparing the pie.
- Make sure the emu berries are fully cooked before serving.
Food history:
- Emu berries are native to Australia and have been used by Indigenous Australians for thousands of years for their medicinal properties.
Flavor profiles:
- Emu berries have a sweet and slightly tart flavor, similar to blueberries.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Australian