Denise Baker gave me a recipe for fruit pie many years ago. You do not bake the pie, only cook up some of the fruit. It is I love it because the taste of the fruit is so fresh, and the pie is a perfect light ending to a meal. Making it with blackberries is probably only possible in France where they are abundant. But it is great with strawberries, peaches, blueberries or a combination of fruits.
1 baked pie shell (I have been making a shortcrust pastry for this, but chose your favourite or buy a pre-made and bake it)
5 – 6 cups of fresh fruit. Depending on the fruit you are using, you will need to cut and peel it. If you are using blackberries or blueberries, you will use them whole, but peaches or strawberries will need to be sliced.
1 cup of sugar
1 – 2 Tbs corn starch
- Reserve 1 cup of fruit and put aside. Layer the rest in the cooked pie shell, placing it decoratively.
- Mash up the reserved fruit and re-measure. Add enough water to make 1 cup.
- Put the reserved fruit on to cook, bringing it to a boil. Watch and stir it for 5 minutes.
- Add ¾ cup sugar and continue to cook, at a simmer, for 5 minutes.
- Mix ¼ cup sugar with corn starch. Use more if the fruit is very thin and watery.
- Add the corn starch and sugar mixture to the fruit. Continue stirring until the mixture thickens.
- Pour the mixture over the fresh fruit in the pie, distributing it evenly.
- Cool in the refrigerator for an hour.
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