Mixed Berry (with Gooseberries) and Peach Lattice Pie

This is a very versatile pie recipe and one of my favorite.   Basically you can use any combination of soft fruit (peaches, nectarines, any berries), as long as you have 5 cups worth.  This time I used strawberries, gooseberries, and canned peaches (you can use fresh).  The only reason I used the canned peaches is because I practically canned our entire peach tree last year and we still have 20 or 30 jars of them left.

This pie is so good that I ended up making two.  Originally I had intended on giving the pie away, but DH and I couldn't part with it (It's almost too embarrassing to admit that).

Assortment of gooseberries, blueberries and Josta berries from our yard

This is the first year that we have grown gooseberries.  Gooseberries can range in color from green to deep red.  They are sweet-tart in flavor right off the bush.  They make an excellent addition to pie. I like them because they seem to be high in pectin and helped the pie gel up really nicely.  It prevented the pie from being too runny.  We also started growing Josta berries which are a cross between two varieties of gooseberries and a black currant.  Currants are quite tart, but the gooseberry cross sweetens them up a bit.  We've been growing blueberries for a couple of years.  We took our original blueberry bushes with us when we moved and transplanted them.  They are recovering nicely and have actually produced berries.  We also bought another 5 that are specifically for our growing zone and they have been belting them out amazingly in the first year in the ground.

Berries are special because they contain a compound called ellagic acid.  Why is that so special? Ellagic acid is a powerful antioxidant that is believed to help prevent cellular changes that can lead to cancer.  Strawberries and blackberries contain the most.   Antioxidants help get rid of damage caused by free radicals (harmful oxygen molecules that punch holes in healthy cells and begin the cancerous process).  Antioxidants also detoxify carcinogens. Berries also are high in vitamin C, which is also a powerful antioxidant.

Mixed Berry (with Gooseberries) & Peach Lattice Pie Recipe

 Ingredients: 
5 cups assorted fruit (berries and peaches)
1/2 c to 1 c sugar, depending on sweetness of fruit (I only used 1/2 c)
1/4 c quick cooking "minute" tapioca
2 T lemon juice

Favorite Double Pie Crust (see other My Favorite Pie Crust post if you need a good one)

Directions: 
1. If using gooseberries, you have to trim both ends of the berry.

2. Mix sugar, tapioca, and lemon juice in a large bowl.  Add assorted fruit and toss gently to combine. Let stand at least 45 minutes, stirring occasionally.

3. Roll out bottom pie crust, transfer to pie dish.

This is a great tool to have but you can use a knife if you don't have one

4. Roll out top crust to measure 14" dough round and cut into 3/4" wide strips.  Place strips on pan lined with parchment paper.  Refrigerate both the bottom pie crust and the strips for 1 hour.

4. Preheat oven to 400 F. Fill bottom pie crust with fruit filling.  Make lattice. 

Lay out strips (about 6 or so) across pie using the long pieces for the center and short pieces for the ends

Fold every other strip back in half starting with the very ends

Place one strip in the center of the pie and then unfold strips back over pie

Next fold back every other strip starting with the second strip from the edge (the ones you did not fold back the first time).

Lay another strip on top and then unfold the strips back over it. 

Repeat the pattern until you reach the edge and then turn pie and repeat the steps on the other half.

Almost Done!

To finish: trim strips, fold bottom crust overhang over lattice and decoratively crimp edges.

Overhang folded over lattice

Crimping edges

Finished product

 5. Bake pie for 40 minutes. If crust gets too brown, cover edges with pie shield or aluminum foil.  Reduce oven temperature to 350 F. Bake until crust is golden brown and juices bubble, about 30-40 minutes longer.  Let cool on wire rack.

*Any remaining dough can be wrapped in plastic, placed in a ziplock bag and frozen for another use.  I collect the dough and use it to make a single pie crust for another purpose or I use it to make mini pies in my mini tart pans or to make hand pies.   It usually takes me a couple of full pie scraps worth to have enough dough to make a single pie crust.