Ingredients with Measurements:
- 2 cups of fresh or frozen midgeberries
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of lemon juice
- 1 tablespoon of unsalted butter
- 1 double pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the midgeberries, sugar, cornstarch, salt, cinnamon, nutmeg, and lemon juice. Mix well.
3. Roll out one of the pie crusts on a floured surface and place it in the pie dish. Trim the edges.
4. Pour the midgeberry mixture into the pie crust.
5. Cut the butter into small pieces and scatter them over the top of the filling.
6. Roll out the second pie crust and place it on top of the filling. Trim the edges and crimp the edges of the crusts together.
7. Brush the top of the pie with milk or beaten egg.
8. Cut a few slits in the top crust to allow steam to escape.
9. Place the pie in the oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 12g
Saturated Fat: 5g
Cholesterol: 10mg
Sodium: 180mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 22g
Protein: 2g
Substitutions for ingredients:
- Midgeberries can be substituted with any other type of berry, such as blueberries or raspberries.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
- Lemon juice can be substituted with lime juice or orange juice.
Variations:
- Add a teaspoon of vanilla extract to the filling for extra flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
- Make mini pies by using a muffin tin instead of a pie dish.
Tips and tricks:
- If the edges of the pie crust start to brown too quickly, cover them with aluminum foil.
- To prevent the filling from spilling over, place the pie dish on a baking sheet before putting it in the oven.
- Let the pie cool completely before slicing to ensure that the filling sets properly.
Storage instructions:
- Midgeberry pie can be stored in the refrigerator for up to 3 days.
- To freeze the pie, wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 3 months.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative pie dish or platter.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Top the pie with fresh midgeberries or other berries.
- Add a dollop of whipped cream or vanilla ice cream on top of each slice.
Pairings:
- Serve the pie with a cup of hot coffee or tea.
- Pair the pie with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
- Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the filling is too runny, add more cornstarch or tapioca starch to thicken it.
- If the crust is too dry, brush it with a little bit of milk or egg wash before baking.
Food safety advice:
- Always wash your hands and clean your work surface and utensils before preparing food.
- Make sure the pie is cooked to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
- Midgeberries are a type of wild berry that grow in the northern regions of the United States and Canada.
- They are often used in pies and other baked goods because of their sweet and tart flavor.
Flavor profiles:
- Midgeberries have a sweet and tart flavor that is similar to raspberries or blackberries.
- The addition of cinnamon and nutmeg in this recipe adds a warm and spicy flavor to the pie.
Serving suggestions:
- Serve the pie warm or at room temperature.
- Cut the pie into slices and serve on individual plates.
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