My Little Brother & a Pie Recipe

My little brother is 800 times cooler than the Dukes of Hazzard. Proof:

‘Nuff said. That kid has a pretty good skip in his step, huh?

Anyway. In addition to this video, I would like to share with y’all a really quick and easy pie recipe. I have dubbed it “Cherry-Berry Pie” and it was the result of a last-minute attempt to get rid of extra crust. I had a can of cherry pie filling on hand but it wasn’t quite enough to fill up the crust. Since then I’ve improved upon it, and here’s the result.

As previously discussed, a good pie is mainly in the crust. However, being a good cook, I’m not disclosing my award-winning crust recipe. Sorry. But you can still make this pie!

You will need:

  • enough pie dough for a top & bottom crust
  • 3 lb bag of frozen mixed berries
  • 1 can of gross store-bought cherry pie filling
  • some tapioca
  • 1/4 c sugar
  • 1/4 c water
  • 1 egg
  • 1 tbsp heavy cream

Roll out your bottom crust and drape it into the pie pan. Sprinkle the bottom liberally with tapioca.

Take a 3 lb bag of frozen mixed berries (I used a blend of blackberries, raspberries, and blueberries) and stick ’em in a large saucepan with about 1/4 c water and 1/4 c sugar. Bring it all to a boil, stirring to make sure the berries get evenly warmed up, and let it simmer for about 5 minutes.

Drain the juice out of the berries. (I’ll think of something to do with this and post it sometime this week.)

Mix the cooked berries with a can of that gross store-bought cherry pie filling (like I said, it was a last-minute attempt borne of desperation) and put it into your pie pan.* Cover either with lattice strips of crust or a solid crust and pinch the edges.

BUT! Don’t bake it yet. This last little bit makes for some magically delicious crust.

Mix 1 egg with 1 tbsp heavy cream. Beat it together really, really well. Then brush the egg-cream mixture all over the top crust of your pie. If you are in the mood to decorate your pie, this also makes a great “glue” for the decoration bits. Now you can bake it. 350F, for about 25-30 minutes. You want the top crust to be nice and golden and risen a bit before you take it out. Mmmmm. Pie.

(Incidentally, I am aware that the pie-holder in this photo isn’t actually a pie dish. They have not yet been recovered from their Thanksgiving trip to my mom’s house. And, if you’re like me, you’ll eat a pie out of any shape container, so I used a cake pan.)

Easy, right? And it doesn’t taste like the gross store-bought pie filling thanks to your wholesome, frozen-berry addition. HA.

Sometimes I’m a dreadfully lazy cook. But you still get a pie out of it! If you try it out, let me know what you think!

*Side note…you can put whatever other berry-ish things you have on hand into this mix. Got the remnants of some blackberry jam? Throw it in there. How about a little bit of blueberry preserves? Toss ’em in! This is a great “get rid of leftover fruit stuff” pie.

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  1. Diane Tadehara

     /  December 12, 2011

    I won’t even ask if he did while the truck was in motion.

  2. Mom, he was being responsible and obeying all speed limits while the truck was in motion. 🙂


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