My little man, hanging out in his bouncy seat wondering why his mama is banging all those shiny things on that big box exuding heat.
I must say it is a lot different to cook and bake with a small human in the apartment. Before he was born, Nate and I had an idea that I would have "so much more time for cooking" since I would be at home full time. Let me just say, ha to the ha! Most days I'm lucky to make myself a smoothie for lunch, eat some fruit for a snack and by the time dinner rolls around I toss the baby at my husband with a "here hold this!" while I throw something together for us to eat. Which we do, normally around 8 or 9 after the baby is asleep. The other night we had tuna sandwiches and pickled things I had made last summer. Gourmet eh?
On the days I do get myself together enough to actually cook, bake or preserve something, I am invariably interrupted by someone waking early from his nap, a digestive issue (not my own) or just simply a cry of "Mama I'm bored now! Play with me!" (The kid is only two and a half months old after all, he can only self-entertain for so long.)
Therefore I've had to learn to plan ahead and do things in stages, which I had never truly done before. I'm not what you would call an organized person. Nate prefers to call it "thinking organically" (this is also known as forgetful, discombobulated or spastic, take your pick.) In order to make this pie I had to work in three stages: crust prep during play time, berry prep during nap time and baking during his lunch time.
My parents live out on the Kitsap Peninsula and as anyone from the Northwest knows, blackberries are basically a weed here. Their neighbor has an empty lot with bushes of berries just begging to be picked. My mum brought a container full of them over the other day and while I had used half of them for other things, the last portion needed to be used ASAP.
I must admit I cheated and used frozen pie dough. I happened to have some Trader Joe's brand in the freezer and I figured waste not, want not. If I was going to make my own from scratch I would use this recipe. I experimented with what I had in the kitchen and figured a little cinnamon and orange zest could kick the flavor up so this wouldn't be just another summer berry pie.
Orange-Blackberry Pie
5-6 cups fresh blackberries
3/4-1 cup sugar + 1T for sprinkling on top
1/4 cup cornstarch
zest from one orange
1-2tsp cinnamon
2-3T lemon juice
pie dough (enough for the bottom and top crust)
Preheat oven to 375*
Roll out half of your pie dough and place in pie plate, allow to chill in fridge while the rest of the preparations are made.
Roll out other half and cut into 3/4" strips, chill as well.
Mix the blackberries, sugar, cornstarch, juice, cinnamon and orange zest in large bowl. Let macerate for 20 minutes or so. Taste juice and adjust seasonings as desired, more cinnamon or sugar here...etc.
Pull pie plate out of fridge and pour berries in.
Arrange lattice strips on top and crimp edges with a fork.
Sprinkle extra sugar on top
Bake on foil-lined cookie sheet for an hour or so until bubbly and crust is browned. Check after 40 minutes to make sure the top isn't getting too brown.
Cool on rack and enjoy!
