Snozzberry Pie for PIE WEEK!

 

 

 

Come join Love the Pie with TidyMom  sponsored by Cherokee USALe CreusetWilton,Bags by Bloom and  Harvard Common Press

Folks, one of the few things keeping my spirits up this week has been the constant pie-babble on the blogosphere and Twitter.  Thank goodness.

For those of you who haven’t been around, 6 blogger ladies decided to team up and do something about the lack of pies on the internet.

The rules were simple:

-6 bloggers. 1 dream.  6 days worth of pie.

-Use Kirsten’s No-Nonsense Pie Dough recipe

-Post pics that make you drool or force you to cheer out loud in triumph

Ya’ll voted last week on what kind of pie I should make.  The winner was…

…drumroll…

Snozzberry Pie!

I have successfully made several cream and custard pies, but have been paralyzed with fear at the thought of baking a fruit pie.  I think my fear stems from the second topping crust and the fancy business there.

But fears be damned during pie week!  I shall make that berry pie and it shall taste of magic and wonderment!!  Like unicorns smooching in the enchanted forest.  Ok, that got weird for a minute.

Moving along.

This recipe was INCREDIBLY easy to do.  Kirsten’s pie dough was a snap (flakey, buttery goodness), and the berry mixture whipped together in under a minute.

We had a moment of touch and go when the oven started billowing smoke, but just remember to put a cookie sheet on the rack below the pie in the oven.  My house did not start on fire. 🙂

You will need:

Kirsten’s dough recipe

2 cup raspberries

1 cup blackberries

1 cup sliced strawberries

3/4 cup sugar

1/2 tsp. cinnamon

2 Tbsp. flour

1 Tbsp. fresh lemon juice

6 pats of butter (approximately 1-2 Tbsp.)

sprinkle of sugar

Roll out your pie dough and place in a greased pie tin and pierce dough with a fork to prevent air bubbles.

Combine berries, sugar, cinnamon, flour, and lemon juice.

Pour berry mixture into pie crust.

Top with 6 pats of butter.

Gently cover with the second pie crust and press edges together.

Make a few slits in the center of the pie with a knife.

Sprinkle the top with sugar.

Bake at 375 degrees for 25 minutes.  Let cool for another 20 minutes, if you can help yourself.

And it’s true, the snozzberries tasted like snozzberries!

Don’t forget to check out my internet buddies to ooo and ahhh over their pies:

Monday-Comfortably Domestic-Apple Tart with Cheddar Streusel

Tuesday-Inside NanaBread’s Head-Bananas Foster Fried Pies

Wednesday-Tenaciously Yours-Pumpkin Pie

Thursday-La Petite Pancake (that’s me)-Snozzberry Pie

Friday-Wanna Be A Country Cleaver-Nutella Pecan Pie

Saturday-Decadent Philistines Save the World-Mushroom Red Wine Pie

Thanks for playing,

Mads

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33 thoughts on “Snozzberry Pie for PIE WEEK!

  1. Pingback: Pie Week, Day 4: Mads’ Snozberry Awesomeness « Comfortably Domestic

  2. Oh my word, I am SO proud. Not gonna lie, I had a little bit of a spiritual moment in my cubicle today when you said the oven was smoking.

    I am SUPER impressed by the double crust – slits and all! You’re like, official now.

    • hahaha I had less of a “spiritual moment” and more of a “FML OHHHH SHIIIIT!!!!” moment, but we are alive. The apartment is not burned to the ground. Amen.

  3. Pingback: Sunset | Tenaciously Yours,

  4. Love the Snozzberry Pie – you did a great job. Fruit pies are just a pleasant to make as fruit, well, for it they are. Hooray for pie week and happy pie week. Nice meeting you and I’m off to explore some of those goodies posted below 😉 yum!

  5. Pingback: Pie Week in Review: All the Flaky Goodness in One Convenient Location « Comfortably Domestic

  6. Oh Yum!!! I could totally eat that right now….for breakfast 🙂 I have to say that not only does your pie look amazing, but your photos of it are too. Your camerawork was awesome! My food pics never seem to turn out that great. Well done!

    • Thank you! I’m slowly (suuuuuuper slowly) learning how to use a DSLR. Food photography is way harder than it seems though, so thanks for the compliment.
      Oh, and I totally ate this pie for breakfast 🙂

  7. This looks delicious! I just signed up to make a pie for Thanksgiving – I’m totally going to make this. I just need to remember to put the cookie sheet underneath, so I don’t have a repeat of last year’s smoking oven…

    • Woohoo! Yes, don’t forget the cookie sheet. Our oven is officially in need of a cleaning cycle. Ick!
      MMmmm pie. Room for one more at Thanksgiving? 😉

  8. Pingback: Gingersnaps for COOKIE WEEK! | La Petite Pancake

  9. Pingback: Country Cleaver » Nutella Pecan Pie for Pie Week!

  10. Pingback: All Day I Dream About Pie: Pie Gazing for Pi Day | Comfortably Domestic

  11. Pingback: Pineapple Pie for Pie Week | La Petite Pancake

  12. Pingback: Pie Week in Review: All the Flaky Goodness in One Convenient Location - Comfortably Domestic

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