Triple Berry Pie
with thyme & cherry chutney
Happy Pie Monday! Turning back the clock added an extra spring to my step causing me to want to make something berry delicious. I love triple berry pie and since the market was having a sale on strawberries, raspberries and blackberries, I decided to pick up some extra and turn it into something sweet and tart.
Believe it or not, thyme is my secret ingredient that I use in most of my berry pies. It brings out the flowery essences of the berries and has a floral-meets-woodsy flavor that is delicate and wonderful. Just be careful, because too much can muddy the taste and have the opposite effect on the pie.
The cherry jam adds that extra hint of tartness that leaves a little pucker with each bite eaten that I can’t help but love. I usually invest in a good quality jam and since cherries happen to be a locally grown Michigan fruit, there are plenty to choose from at the market I shop at.
Whip up some vanilla whipping cream to serve on the side or simply serve this plan with a scoop of vanilla ice cream. Either way, this sweet and tart confection of deliciousness will add an extra skip to anyone’s step.
Ingredients:
- 8-INCH Pastry for 8-inch One-Crust Pie
- 6 oz. Fresh Raspberries
- 6 oz. Fresh Blackberries
- 1 lb. Fresh Strawberries, sliced
- 8 oz. Cherry Jam (good quality)
- 3 Tbsp. Cornstarch
- 2 Tbsp. Sugar + extra for sprinkling on the crust
- 1 ½ tsp. Fresh Thyme, finely chopped
- ¼ c. Lemon Juice
Directions:
- Make your piecrust using the recipe link above.
- Heat oven to 400 degrees.
- In a bowl mix together all the ingredients add it to the piecrust. Crimp the edges of the crust. In a separate bowl beat an egg and 1 Tbsp. of water with a fork. Brush it along the piecrust. Sprinkle with some sugar.
- Place in the oven and bake for 35 minutes.
- Once the pie is finished let it cool for at least 2 hours before serving.
