Servings: 10
Notes: For a more colorful approach, try using different color fruit purées to adorn filling. While purée is cooling, rinse processor and purée 16 oz. can drained peaches, reserving 4-5 peach quarters for garnish. Cover half the filling with blackberry purée and other half with peach purée. Garnish with fresh or partially thawed blackberries, diced peaches and sliced or diced kiwi in a decorative line where the two colors meet.
Categories: Fruit Pies, Oregon Raspberry & Blackberry
FOR CRUST
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter, cut into 1" pieces
1 egg, slightly beaten
1 egg white, slightly beaten
FOR FILLING
12 ounces cream cheese
1/3 cup sour cream
1/2 cup sugar
1 1/2 teaspoons grated orange rind
3 tablespoons orange juice
FOR PURÉE
2 cups frozen whole blackberries
6 tablespoons sugar
1 1/2 tablespoons cornstarch and
1 1/2 tablespoons cold water
FOR GARNISH
3 cups frozen whole blackberries, partially thawed, drained (Fresh may also be used if available)
1. For crust: In large mixing bowl combine flour, sugar and butter. Beat at medium speed, scraping bowl often until mixture is crumbly— 2 to 3 minutes. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer bowl.) Make well in center of flour mixture and pour in egg, reserving egg white for later. Blend with fork until incorporated thoroughly. Mixture will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees F. Brush crust with beaten egg white and bake 15 to 20 minutes or until golden brown. Cool.
2. For filling: Beat together softened cream cheese with sour cream. Add sugar, grated rind and juice and beat until smooth. Spread evenly over prepared crust and refrigerate.
3. For purée: Rinse processor. Place berries in bowl and process until puréed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add sugar and continue to cook another 5 minutes. Gradually add cornstarch mixture to thicken. Cool.
4. Pour cooled purée over filling. Just before serving, garnish by placing fresh or partially thawed individual berries over top. Refrigerate until serving time.
Just before serving, remove sides of pan. Best when served same day.
Serves 8-10
Notes: For a more colorful approach, try using different color fruit purées to adorn filling. While purée is cooling, rinse processor and purée 16 oz. can drained peaches, reserving 4-5 peach quarters for garnish. Cover half the filling with blackberry purée and other half with peach purée. Garnish with fresh or partially thawed blackberries, diced peaches and sliced or diced kiwi in a decorative line where the two colors meet.
Categories: Fruit Pies, Oregon Raspberry & Blackberry
FOR CRUST
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup butter, cut into 1" pieces
1 egg, slightly beaten
1 egg white, slightly beaten
FOR FILLING
12 ounces cream cheese
1/3 cup sour cream
1/2 cup sugar
1 1/2 teaspoons grated orange rind
3 tablespoons orange juice
FOR PURÉE
2 cups frozen whole blackberries
6 tablespoons sugar
1 1/2 tablespoons cornstarch and
1 1/2 tablespoons cold water
FOR GARNISH
3 cups frozen whole blackberries, partially thawed, drained (Fresh may also be used if available)
1. For crust: In large mixing bowl combine flour, sugar and butter. Beat at medium speed, scraping bowl often until mixture is crumbly— 2 to 3 minutes. (If using food processor, combine same ingredients in processor bowl, making sure butter is cold. Pulse 10-15 times. Remove to mixer bowl.) Make well in center of flour mixture and pour in egg, reserving egg white for later. Blend with fork until incorporated thoroughly. Mixture will be very dry. Press dough to 1/4" thickness on bottom and sides of 10" tart pan with removable bottom. Chill for 1 hour. Heat oven to 400 degrees F. Brush crust with beaten egg white and bake 15 to 20 minutes or until golden brown. Cool.
2. For filling: Beat together softened cream cheese with sour cream. Add sugar, grated rind and juice and beat until smooth. Spread evenly over prepared crust and refrigerate.
3. For purée: Rinse processor. Place berries in bowl and process until puréed. Place in saucepan and cook on medium heat 2 to 3 minutes. Add sugar and continue to cook another 5 minutes. Gradually add cornstarch mixture to thicken. Cool.
4. Pour cooled purée over filling. Just before serving, garnish by placing fresh or partially thawed individual berries over top. Refrigerate until serving time.
Just before serving, remove sides of pan. Best when served same day.
Serves 8-10
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