Ingredients with Measurements:
- 1 9-inch pie crust
- 2 cups fresh or frozen teaberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 drops red food coloring (optional)
Special equipment needed:
- Pie dish
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it into the pie dish. Trim the edges and prick the bottom with a fork. Set aside.
3. In a mixing bowl, combine the sugar, cornstarch, and salt. Whisk until well combined.
4. In a saucepan, add the teaberries and water. Cook over medium heat until the teaberries start to soften, about 5 minutes.
5. Add the sugar mixture to the saucepan and stir until the teaberries are coated.
6. Cook the teaberries over medium heat until the mixture thickens, about 10 minutes.
7. Remove the saucepan from the heat and stir in the heavy cream, butter, vanilla extract, and red food coloring (if using).
8. Pour the teaberry filling into the prepared pie crust.
9. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Remove the pie from the oven and let it cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
1 slice
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 50g
Protein: 2g
Sodium: 160mg
Sugar: 35g
Substitutions for ingredients:
- Teaberries can be substituted with raspberries or strawberries.
- Heavy cream can be substituted with coconut cream or almond milk.
- Butter can be substituted with coconut oil or margarine.
Variations:
- Add a crumb topping to the pie before baking.
- Use a graham cracker crust instead of a traditional pie crust.
- Add a scoop of vanilla ice cream on top of the pie when serving.
Tips and tricks:
- If using frozen teaberries, make sure to thaw them before cooking.
- To prevent the pie crust from getting too brown, cover the edges with aluminum foil.
- Use a pastry brush to brush the crust with an egg wash before baking to give it a shiny finish.
Storage instructions:
- Store the teaberry pie in the refrigerator for up to 3 days.
- Cover the pie with plastic wrap or aluminum foil to prevent it from drying out.
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 teaberry pie with a dollop of whipped cream on top.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh teaberries
- Mint leaves
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting advice:
- If the filling is too runny, add more cornstarch to thicken it.
- If the crust is getting too brown, cover the edges with aluminum foil.
Food safety advice:
- Make sure to wash the teaberries thoroughly before using them in the recipe.
- Store the pie in the refrigerator to prevent bacteria growth.
Food history:
- Teaberries are native to North America and have been used for medicinal purposes for centuries.
- Teaberry pie is a traditional dessert in the northeastern United States.
Flavor profiles:
- Sweet and tart with a hint of mint.
Serving suggestions:
- Serve the teaberry pie as a dessert after a hearty meal.
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