Ingredients with Measurements:
- 2 cups thimbleberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 double pie crust
Special equipment needed:
- 9-inch pie dish
- pastry brush
- rolling pin
- pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the thimbleberries and pat them dry with a paper towel.
3. In a mixing bowl, combine the sugar, cornstarch, salt, cinnamon, and nutmeg.
4. Add the thimbleberries to the bowl and toss to coat them with the sugar mixture.
5. Add the lemon juice and stir gently.
6. Roll out one of the pie crusts on a floured surface and transfer it to the pie dish. Trim the edges.
7. Pour the thimbleberry mixture into the pie crust.
8. Cut the butter into small pieces and scatter them over the top of the filling.
9. Roll out the second pie crust and cut it into strips.
10. Weave the strips over the top of the filling to create a lattice pattern.
11. Brush the lattice with water and sprinkle with sugar.
12. Cover the edges of the pie with foil or a pie shield to prevent them from burning.
13. Bake the pie for 45-50 minutes, or until the filling is bubbling and the crust is golden brown.
14. Remove the pie from the oven and let it cool completely before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 290
- Fat: 12g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
Substitutions for ingredients:
- Thimbleberries can be substituted with raspberries or blackberries.
- 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.
- Use a crumb topping instead of a lattice crust.
Tips and tricks:
- Use a pastry brush to brush the lattice with water to help the sugar stick.
- If the edges of the pie are browning too quickly, cover them with foil or a pie shield.
- Let the pie cool completely before slicing to prevent the filling from spilling out.
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 on a decorative plate or cake stand.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Top the pie with fresh thimbleberries or other berries.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
Pairings:
- Serve the pie with a cup of coffee or tea.
- Pair the pie with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Serve the pie with a side of vanilla ice cream or whipped cream.
- Pair the pie with a side of fresh fruit, such as sliced strawberries or peaches.
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 cream before baking.
Food safety advice:
- Wash your hands and all surfaces and utensils before preparing the pie.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Thimbleberries are a wild berry that grow in the Pacific Northwest region of the United States and Canada.
- Thimbleberry pie is a traditional dessert in the Pacific Northwest.
Flavor profiles:
- Thimbleberries have a tart and slightly sweet flavor.
- The filling of the pie is sweet and slightly spiced, with a hint of lemon.
Serving suggestions:
- Serve the pie warm or at room temperature.
- Top the pie with whipped cream or vanilla ice cream before serving.
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