It’s almost the weekend – hooray! The weather forecast is looking positive and greenmarkets (to pick up more lilacs and ramps), a crawfish boil and jazz at Threes Brewing are on the agenda.
My favorite thing to do on a weekend morning – besides sleeping, of course, closely followed by drinking coffee, as we know – is baking. It’s that rare activity that’s both indulgent and productive at the same time. It provides you with a great start and a delicious breakfast. And, oh yes, it makes people quite happy.
This is a pie made for eating – a bright berry and rhubarb medley lit up by light maple syrup and pink peppercorns. All in a wholewheat crust.
Serve with a dollop of thick greek yogurt and see everyone come running to your kitchen table.
Rhubarb blackberry pie with pink peppercorns
You’ll need:
- for the crust: use this recipe, my favorite, substituting in wholewheat flour for the AP.
- 2 cups fresh blackberries
- 1/2 cup fresh blueberries
- 1 cup fresh, chopped rhubarb
- 1/4 cup light maple syrup
- 1 packet vanilla sugar
- 2 T pink peppercorns, lightly crushed
1. Make the crust first so that you can freeze it before baking, for extra crispness. This can also be done the day before etc. In fact, it’s a great thing to have around in the spring and summer months for both sweet and savory baking!
Roll out, shape in pie pan, and freeze for at least 1-2 hours before baking.
2. Preheat oven to 375F. Cook berries and rhubarb in a pan with maple syrup and pink peppercorns.
3. Spoon the berry filling into the pre-frozen pie crust. Sprinkle with vanilla sugar.
4. Bake for about 30-35 minutes, until filling is bubbly on the bottom and the crust is crispy.
Serve warm with greek yogurt or ice cream.
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This post is just filled with summery beauty Ksenia! Love the idea of the pink peppercorns… I can imagine how they’d liven up the flavour (I am so intrigued, I’ve never added peppercorns to a berry pie before!). Hope that you have had a gorgeous weekend! xxx
Thank you, Laura! It gives it just that extra little zing and a contrast to the natural berry sweetness – a little unexpected, for sure, but still subtle. xx
What an incredible recipe. It sounds great and the pictures look awesome! Thanks for sharing.
Thanks, Cecilia!
I love your description of baking – indulgent and productive. That’s why I love doing it, too. What a beautiful spring pie! I have to pick the rest of the rhubarb in my garden. I can’t decide what to do with it – simple syrup, pie, cake, pickles. I may have to go to the markets and pick some more up!
Yes! I think that’s what makes baking so satisfying all around.
Jealous of your rhubarb harvest, Teresa!
Gorgeous pie with lovely spring flavors! I think I might need to drink my coffee before I start baking as I really do not function too well without that first cup. Peppercorns and berries, the second recipe that I have saw with this combination this week. I have never tried that before, sounds really interesting.
Thanks, Bam! I think it really makes the flavors pop – plus, I am not a huge fan of overly sweet desserts so this makes for a perfect compromise 🙂
I have been experimenting with pink peppercorns lately and this must have been so fragrant and tart at the same time. Looks delicious 🙂
Thank you, Tandy! I’ll admit that I am a prolific pink peppercorn user 🙂
Every year I’m waiting for the rhubarb so I can make some pie and drinks with this fruit(?) This weekend will be dedicated to the rhubarb 🙂
Enjoy! It’s terrific with so many things – there is a rhubarb recipe round-up here http://saffronandhoney.com/rhubarb-recipe-round-up/ for inspiration!