Ingredients with Measurements:
- 2 cups fresh riberry fruit
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- pastry brush
- rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine the riberry fruit, sugar, cornstarch, salt, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the fruit breaks down, about 10-15 minutes.
3. Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool to room temperature.
4. Roll out one of the pie crusts on a floured surface and place it in the pie dish. Trim the edges.
5. Pour the riberry filling into the pie crust.
6. Roll out the second pie crust on a floured surface and cut it into strips. Arrange the strips in a lattice pattern over the filling.
7. Brush the lattice with the beaten egg.
8. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 270
Fat: 10g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 200mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 22g
Protein: 2g
Substitutions for ingredients:
- Riberry fruit can be substituted with any other tart fruit, such as cranberries or sour cherries.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Variations:
- Add a pinch of cinnamon or nutmeg to the filling for extra flavor.
- Top the pie with whipped cream or vanilla ice cream before serving.
Tips and tricks:
- To prevent the crust from getting too brown, cover the edges with foil halfway through baking.
- If the filling is too runny, add more cornstarch or tapioca starch.
- If the lattice strips are too thin, they may break during baking. Make them thicker for a sturdier lattice.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative pie plate or platter.
- Dust the top of the pie with powdered sugar for a festive touch.
Garnishes:
- Top the pie with fresh riberry fruit or whipped cream.
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the pie with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the filling is too thick, add a splash of water or lemon juice to thin it out.
- If the crust is too dry, brush it with a little milk or cream before baking.
Food safety advice:
- Make sure the pie is cooked to an internal temperature of 165°F (74°C) to ensure that the filling is safe to eat.
Food history:
- Riberry fruit, also known as lilly pilly, is native to Australia and has been used in Aboriginal cuisine for centuries.
Flavor profiles:
- Riberry fruit has a tart, slightly sweet flavor that pairs well with sugar and lemon.
Serving suggestions:
- Serve the pie warm or at room temperature.
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