Pineapple & Blackberry Pie

It had been a while since I made a pie and found the urge to do so again last weekend. I knew exactly what I wanted to make. I’d been wanting to make a pineapple and blackberry pie for some time, only to be discouraged by the irregular presence of fresh blackberries at the local markets. There are canned blackberries, but canned fruits (especially berries) turn mushy and saccharine.

But finally, a bit of a bright idea: why not use a fruit preserve? This made my filling such a cinch to make it almost felt like cheating. And because the filling was a piece of cake (Or should I say easy as pie?), I had time to be a little more ambitious with my pie crust.

This was the first time I tried my hand at making butter and sour cream crust but with the results I got, I can promise it definitely won’t be the last. It required a couple of more steps than my previous all butter crust, but that little extra work is all worth it in the end.

Look! See those layers? Even while baking in the oven, I could see the tender, flaky layers come together. When the pie came out of the oven, I was so happy I high-fived all my cats. well, all the cats who wanted to cooperate anyway. Getting cats to high-five is much more challenging than making a pie crust.

For the crust:
2 cups/241g/8 1/2oz all purpose flour
1 cup/227g/8oz/16 tbsp cold unsalted butter
1/2 cup/113g/4oz cold sour cream
1 tbsp sugar
1/2 teaspoon salt
1/2 teaspoon baking powder

For the filling:
1 pineapple, cored and sliced OR 2 cans sliced pineapple
1 cup/227g/8oz blackberry fruit preserve
1/2 cup/113g/4oz honey
3 tbsp lemon juice
1/2 tsp cinnamon
1/2 tsp nutmeg

Make your dough. Cut your butter into large pea-sized pieces. Whisk together the flour, salt, and baking powder. Add butter. Work to make a coarse or crumbly mixture. Stir in the sour cream. Turn out onto a clean and floured work surface. Bring it together with a few quick kneads. Make sure not to overwork. The butter chunks should still be very visible. Pat dough into a log shape. Roll into a rectangle. Fold it in three (like you would a letter). Flip the dough over, turn 90º and roll it again into a rectangle. Fold in three again. Wrap dough in plastic or keep in an air-tight container. Chill for at least 30 minutes before using. When ready to use, divide into two. Roll out half and place in a well-greased and floured 10in pie pan. Roll out other half to use as top cover.

Make your filling. Preheat oven to 400ºF/204ºC. Combine pineapple slices, blackberry preserve, honey and spices in a roasting pan. Roast the for 20-25 minutes or until mixture bubbles and thickens and the pineapple slices have turned a darker color. Cool for 30 minutes to 1 hour before filling your crust.

Assemble your pie. Preheat oven to 400ºF/204ºC. Fill your crust with the fruit filling. Cover and brush with egg wash. Sprinkle with a little more sugar. Bake for 50-55 minutes or until crust is golden and filling is hot and bubbling.

Have a slice. With vanilla ice cream and a bit more of that blackberry fruit preserve if you’ve got it handy.

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