Well, if you haven't heard, the Baltimore Ravens are in the playoffs this year, and tomorrow we shall celebrate with this Maryland Pie. Ironically, it was a fan of our arch-enemy Steelers that today reminded me that it was 'Pie Time' for Ravens Pie. (Just For Tomorrow we are 'swar'n' enemies...but thanks for getting me on the pie project again!)
Even if you are not from Baltimore like myself, try mastering this one. It is the adaptation of a Blueberry Pie, with no actual Ravens in it, or Blackbirds, or Crows either. It is from the Western Maryland mountains where there is great farm country and orchards and fruit pies.
Catoctin Mountain - Ravens Pie
3 c pitted apricots unpeeled
2 c blueberries, fresh and no stems
2/3 c sugar plus 2 tablespoons on the side
1 tbsp fresh lemon juice
3 tbsp cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Brown sugar topping
1/2 c light brown sugar
1/2 c flour all purpose
1/4 teaspoon ground cinnamon
pinch of salt
1/4 cup (1/2 stick) butter unsalted cut into 1/4 inch pieces at room temp
Pie Pastry prepared and cold chillin'
1. prepare the pastry shell
2. In a large bowl, combine apricots blueberries and 2/3 c of the granulated sugar, and lemon juice. Mix well, set aside for 30 min to juice. Preheat the oven to 400 in the meantime.
3. In a small bowl, combine the cornstarch and remaining 2 tbsp gran. sugar ...stir the mix into the fruit along with nutmeg and cloves. Turning the filling into the chilled pie shell. Level it out with a spoon. Place the pie on the center oven rack and bake 30 minutes.
4. Make the topping by combining brown sugar and flour, cinnamon and salt, and pulse in a food processor to mix (or use fingers). Use your hands to scatter the butter pieces over the dry ingredients and make large buttery crumbs. Refrigerate until ready to use.
5. Remove pie from oven and reduce the temp to 375. Carefully dump the crumbs into the center of the pie, like Ray Lewis dumps a quarterback. Then, spread the crumbs a little with your fingers over the surface. Return the pie to the oven, placing it so that the part of the pie that faced the back of the oven now faces forward, for even cooking. Use aluminum foil underneath to catch any spills here. Bake until top is dark golden brown and juices are bubblin'. This could be 30-40 minutes. Keep an eye on it - if the topping starts looking too dark cover the pie with loosely tented aluminum foil for the last 15 min or so.
6. HOT. Transfer to wire rack and LET COOL for at least 2 hours before diving into.
