Berry

Talk about zing! This pie will turn even the most bland and basic of winter dinners into a completely memorable meal. The red color of fresh cranberries mixed in with the pale hues of apples and pears makes for a gorgeous presentation. But that’s just the beginning. This pie also beautifully combines the tartness of cranberries with the sweetness of apples and pears. To really highlight the spectacular color of this pie, use either the Cinnamon Sugar Crumb Topping or the Walnut Crumb Topping (page 14). Or if you want to highlight the tartness of the cranberries, I recommend using the double-crust Traditional Pastry Piecrust (page 5).

This pie was one of my very first entries in the National Pie Championships. It ended up winning the 2008 Championships in the berry category. The most important element when it comes to a successful result with this pie is to use just picked firm berries. I recommend making Blueberry-Blackberry Pie with a crumb topping; however, if you prefer a less sweet fruit pie, go with the Traditional Pastry double-crust option (page 5), which is just as good. This pie shines with a dollop of Whipped Cream (page 193) or vanilla ice cream.

This pie allows for indulgence in a sweet treat. Blueberries pack enough flavor that you’ll never even know that traditional sugar is missing.

The combination of fresh fruit and whipped cream used to fill this cake, typically found in British desserts, is known as “fool.” You can substitute raspberries or boysenberries for the blackberries in this recipe.

Martha grows gooseberries, which inspired this pie, in her garden in Bedford, New York. Although their season is short (early summer), gooseberries are worth seeking out for their unique flavor. They can be very tart, so increase the sugar if you prefer your pie on the sweet side.

You can also make this recipe in a fourteen-by-four-inch rectangular tart pan with a removable bottom. Roll out the dough to a sixteen-by-six-inch rectangle before fitting it into the pan; bake with parchment and weights for fifteen minutes, then remove parchment and weights and bake for eight to nine minutes more.

This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

This versatile cobbler can be baked in ramekins, for single servings, or prepared in a larger dish to feed a wide range of appetites.

The puff pastry can be baked a day in advance; keep in an airtight container at room temperature. The blueberry sauce can be refrigerated for up to three days.