Probably a pie, since I used a pie crust – even though I made it in a tart pan and arranged the ingredients like a tart.
But the distinguishing characteristic of this recipe is its tart flavor – by which I mean a distinct zippiness and pucker. So if you’re tired of too-sweet pies, here’s the antidote.
- 1 pie crust
- .5 cups butter
- .75 cups brown sugar
- .5 tsp cinnamon powder
- .25 tsp lemon zest (adjust for desired pucker)
- .25 inch slice of ginger root, peeled
- .5 cups water
- 4 cups baking apples, peeled and cored and cut as you like
- 2 cups blackberries, rinsed and patted dry
- In a large pan, melt the butter over medium heat and then stir in the brown sugar, cinnamon, lemon and ginger
- Mix in the apples and water and simmer for 10 minutes – use only enough water to come less than half way up the apples
- Add the blackberries and cook for 1 more minute
- Remove from heat and allow to cool to handling temperature
- In the meantime, roll out your pie dough and place in a 9” pie dish or 10” tart dish
- Add the filling by scooping into the crust with a slotted spoon so you can easily control the amount of liquid – be sure to find that chunk of ginger and pull it out!
- Any leftover filling and liquid can be blended to make a syrupy topping – also, I drizzled a bit on half way through baking for color and texture
- Bake for 50-60 minutes at 350°, remove and allow to stand before serving
I bet this would also be wonderful with pears instead of apples, in which case I might leave out the lemon zest altogether and emphasize the ginger.