Thursday, June 25, 2015

Have You Met the Tayberry?

Today I was at Specialty Produce and was given a box of tayberries; they look like an elongated red blackberry.  They cannot be harvested by machine, so they are picked when ripe and need to be used immediately.  Not having enough for more than a bowl of cereal or yogurt, I mixed them with some other berries, and I've made a pie with a crumble topping.
I added blackberries and some chopped strawberries to the tayberries, and then decided they would all bleed so much juice that I'd better cook them a bit before I put them into the pie crust.
Cook them for about 5 minutes, with some sugar and orange juice

I strained the juice 
I made a crumble topping because I love the crunchiness mixed with the berries

There was quite a bit of liquid left over, I'll use it to decorate the plate, and drizzle over the pie and ice cream because yes, there will be ice cream

If you have a lot of liquid leftover, use it to flavor lemonade, mixed drinks, wine spritzers, or use as a drizzle over cake, or ice cream.
And, we have pie!

Black, Tay and Strawberry Crumble Pie

Makes one 9-inch pie

For the Crust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons chilled shortening, cut into bits
5 tablespoons cold unsalted butter, cut into small bits
1/4 cup ice water

  1. In a food processor fitted with the metal blade, combine the flour and salt.  Distribute the shortening and butter over the flour, and pulse on and off until the shortening and butter begin to be absorbed by the flour.  
  2. With the machine running, add 2 tablespoons of water, and continue to add water just until the dough begins to come together.  Don't let it form a ball.  
  3. Turn it out onto some plastic wrap and form into a disc.  Refrigerate for 1 hour.  
  4. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.  Roll the dough out onto a floured board, until it is 11 to 12 inches in diameter. Put into the prepared pie tin, and pinch the sides into a decorative pattern or use a fork to make a pattern on the dough at the edge.  Refrigerate while making the berries.  

For the Berries
1 cup tayberries
1 1/2 cups blackberries
1 cup strawberries, hulled, and quartered
1/2 cup sugar (more if the berries are tart)
2 tablespoons orange or lemon juice

  1. Combine the ingredients in a saucepan, and bring to a boil.  Simmer for 3 to 5 minutes, until the berries render some juice.  Strain the berries through a fine mesh strainer, and reserve the juice.  
  2. Put the berries into the pie crust.  

For the Crumble
1/2 cup all purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon 
1/4 cup unsalted butter, melted

  1. In a bowl, combine the flour, sugar and cinnamon.  
  2. Drizzle in the butter, stirring with a fork, until the mixture begins to come together.  
  3. Sprinkle over the berries.  Bake the pie for 45 to 55 minutes, until the berries are bubbling, and the crumble is golden brown.  Allow the pie to cool for at least 30 minutes before cutting and serving with ice cream. 

After a little research I found that tayberries have a lot of pectin and will make a fine jam; I'm thinking tayberry and peach or nectarine would be awesome.  The Stone fruits coming in right now are awesome, so take advantage of the season and make some Christmas presents in June. If you come upon a fruit that you aren't familiar with at a Farmer's Market, use your Specialty Produce App, it's free and amazing.  Check the Google Play and I-Tunes Store and download it. 
My warning is that you will be splattered with juice, these berries are so juicy, so wear an apron when you make this---I didn't and probably won't be able to get the stains out of my white shirt.  Ah well, the price one pays for preparing great food. 

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