Husband and I have a new weekend tradition of walking to the Harvard Square farmer's market every Sunday morning (post tennis match, our other newest obsession).
I love taking the dogs down to the square, strolling the fresh produce, seeing what inspires, discovering new things. Our favourite local bakery, Sofra, even has a stand there....replete with Van Gogh-esq flowers at every corner. Kimball farms arms me with the freshest, most delicious fruit and produce. My last haul included picture perfect berries, heirloom tomatoes, and red basil (which I never even knew existed), and though somewhat deviant in color is just as delicious as the average green variety.
Post stroll and back at the apartment all those delicious berries were just begging me to put them into a pie. I was all to happy to oblige the berries and my rumbling stomach.
This recipe was adapted from my new baking bible, Joanne Chang's Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (crust recipe can be found here). Your basic fruit pie follows some tried and true rules: cornstarch to make it all come together, some lemon zest and juice, sugar, I like a bit of cinnamon and vanilla, you know the drill. Mix it all in with some blueberries and raspberries and toss it into a crust.
And voila. I always like to top off my pie with some amaretto whipped cream. Spike your heavy cream with vanilla, sugar and amaretto for a nice change of pace......fair warning, once you do, there is no turning back to the same old whipped cream.