Alaska Mixed Berry Pie Recipes

BERRY PIE BAKED ALASKA

Steps:

• Make the ice cream cake: Preheat the oven to 400˚. Put the puff pastry halves on a baking sheet, leaving a little space between each piece. Top with another baking sheet to keep the pastry from puffing up too much. Bake until golden, about 30 minutes.
• Combine the sugar and cinnamon in a small bowl. Remove the top baking sheet and brush the pastry with half the melted butter. Sprinkle with half the cinnamon sugar, then flip the pastry; brush with the remaining butter and sprinkle with the remaining cinnamon sugar. Let cool.
• Coat a 9-by-5-inch loaf pan with cooking spray and line with plastic wrap, leaving a 6-inch overhang on the two short ends. Trim the puff pastry pieces if necessary so they fit snugly in the pan; set aside.
• Scoop half the ice cream and sorbet into the pan, alternating flavors. Use a piece of plastic wrap to pack in the ice cream evenly. Spread with half the jam and top with 1 piece of puff pastry. Repeat with the remaining ice cream and sorbet, jam and puff pastry. Cover with the overhanging plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar. Increase the mixer speed to high and beat until stiff, shiny peaks form, 4 to 5 minutes. Add the freeze-dried strawberries and beat until combined, about 1 minute.
• Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the ice cream cake slips out of the pan easily; unwrap. Spread one-quarter of the meringue over the top and sides. Transfer the remaining meringue to a large piping bag fitted with a 1/2-inch star tip. Pipe over the top and sides of the cake. Freeze until firm, at least 4 hours and up to 2 days.
• Brown the meringue with a kitchen torch (or bake at 500˚ until golden, 3 to 5 minutes). Use two large spatulas to transfer the baked Alaska to a platter and slice.

TRIPLE BERRY PIE

Steps:

• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
• Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

ALASKA MIXED BERRY PIE

Steps:

• Mix dry ingredients and pour over berries in shell. Use top crust or leave open-faced to serve with whipped cream. Bake 10 minutes at 450°, lower heat to 350° and bake 30 minutes longer, until golden brown.