Cooks Tavern

Chef Anthony Hubbard

This delicious fruit pie is a great way to use fresh Washington blueberries as they are coming into season.  The tart cranberries in the recipe are a good balance to the sweet blueberries.

To prepare this recipe, we recommend that you start with your favorite pie dough.  We make ours from scratch, but this pie also works well with raw, frozen pie dough.

FILLING

Fresh Washington Blueberries   3 cups

Frozen Cranberries                   1 ¾ cups

Granulated Sugar                      ½ cup

Brown Sugar                             ½ cup

Vanilla Extract                           1 tsp

Cornstarch                                ¼ cup

Orange Zest                               2 tbsp

TO PREPARE: Toss fresh and frozen berries with orange zest, both sugars, vanilla extract and corn starch.  Mix until well distributed.  Set aside and allow the frozen cranberries to thaw (about 30 minutes).

CRUMBLE

Butter                           1 tbsp

All Purpose Flour          2 ½ tbsp

Brown Sugar                 1 tbsp

Kosher Salt                   ½ tsp

Chocolate chips            1 tbsp

TO PREPARE: Melt the butter, set aside to cool slightly. Combine flour, sugar and salt.  Add chocolate chips and butter. Mix by hand until pea sized balls form.

To assemble the pie:

If you’re using your own pie dough, roll it out large enough to fit a 9” pie tin (don’t worry about trimming the crust). Lightly grease the pie pan and line it with the dough. Fill the pie dough with the berry mix, leaving excess liquid in the bowl.

Neatly fold over pie dough to create a rustic crust.  Distribute crumble topping evenly over the top.

Cover pie edges with foil, bake on a flat sheet pan for 45 minutes at 400°.

Remove foil and bake for another 15 minutes.

When finished pie should be semi firm with not much juice.  Let cool to room temperature before devouring.