Russian Honey Berry Pie

Ingredients

While the original Canadian Bakeapple Pie is made with a specific type of wild berry called bakeapple, this Russian adaptation replaces it with a medley of fresh berries commonly found in Russia, such as raspberries, strawberries, and blackberries. The addition of honey adds a distinct sweetness and depth of flavor, giving the pie a unique Russian twist. We alse have the original recipe for Bakeapple Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1/2 cup (170g) honey 1/2 cup (170g) honey
• 3 cups (450g) mixed berries (raspberries, strawberries, blackberries) 3 cups (450g) mixed berries (raspberries, strawberries, blackberries)
• 2 tablespoons (16g) cornstarch 2 tablespoons (16g) cornstarch
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the honey, mixed berries, cornstarch, and lemon juice. Gently toss until the berries are coated.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Transfer the dough to the dish and trim any excess.
6. 6.
   Pour the berry mixture into the pie crust and spread it evenly.
7. 7.
   Roll out the remaining dough and cut it into thin strips. Create a lattice pattern on top of the pie by weaving the strips over and under each other.
8. 8.
   Brush the lattice crust with the beaten egg wash.
9. 9.
   Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. 10.
    Remove the pie from the oven and let it cool for at least 1 hour before serving.
11. 11.
    Dust the pie with powdered sugar before serving.

Treat your ingredients with care...

• Berries — Make sure to wash the berries thoroughly and pat them dry before using. If using frozen berries, thaw and drain them before adding to the filling.
• Honey — Use a high-quality honey for the best flavor. If the honey is too thick, gently warm it to make it easier to mix with the berries.

Tips & Tricks

• For a decorative touch, sprinkle some coarse sugar on top of the pie crust before baking.
• Serve the pie warm with a scoop of vanilla ice cream for an extra indulgent treat.
• If the edges of the pie crust start to brown too quickly, cover them with aluminum foil to prevent burning.
• Experiment with different combinations of berries to find your favorite flavor combination.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Russian Honey Berry Pie at room temperature or slightly warmed. Dust it with powdered sugar before serving to add an elegant touch. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors.

Presentation advice

Present the Russian Honey Berry Pie on a decorative pie dish or cake stand to showcase its beautiful lattice crust. Garnish the pie with a few fresh berries and a sprig of mint for an eye-catching presentation. Serve it alongside a pot of freshly brewed Russian tea for a complete Russian culinary experience.