"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?
Tuesday, January 29, 2013
Berry Pie in Filo (Phyllo) Crust: Recipe
Berry Pie in Filo (Phyllo) Dough Crust
1 box filo dough, thawed
1 12-ounce bag frozen unsweetened strawberries, thawed, with their juice
1 12-ounce bag frozen unsweetened blueberries, thawed, with their juice
2 apples OR 2 pears, peeled and chopped
1/2 cup sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
Heat oven to 375 degrees.
Place strawberries, blueberries and apple or pear pieces in a saucepan. Add sugar and cornstarch, mix gently and cook just until the juices thicken. Add cinnamon. Allow the saucepan and contents to cool.
Grease a 9-inch Pyrex pie plate with butter. Lay one sheet of fillo dough down over it. Let the excess fillo dough hang off the edges. Spray this with cooking spray. Continue to lay fillo sheets over the plate, fanning each piece around the pie plate so there's fillo hanging off every edge; spray each sheet. When there are about 20 sheets down, pour in the filling. Lay a few more fillo sheets over the filling and spray them and and butter the top layer. Then lift the excess hanging fillo up toward the center of the pie plate. It will be a wrinkly top crust. Spray this top crust or butter it to make it dark golden.
Pierce the top of the pie three times with a knife. Place it on a baking sheet to contain any spills, and put the pie in the oven. Bake at 375 for 15 minutes, then lower the oven heat to 350 for another 20 minutes. Allow the pie to cool. Yield: one 9-inch pie. That's 4 Midwestern servings, 8 servings elsewhere.
You will be surprised how the apple or pear pieces enliven this pie!