My daughter-in-law, Kayleigh Grant won our recent pie contest at the bed and breakfast. I think this pie may have inspired her either because of her love for ginger or the fact that she is expecting and loves ginger even more right now! It is a “Berry Ginger & Sour Cream Pie”! Check out the recipe below!
- 4 Cups mixed berries (blueberry, blackberry, raspberry)
- 1 Cup Sugar
- ½ Cup Crystilized Ginger
- 2 tsp. fresh grated ginger
- 1 tbls. Corn flour
- 1 ½ cups sour cream
- 2 eggs
- 1 ¾ Cups flour
- ¼ Cup Sugar
- ½ Tsp. salt
- 1 cup plus 1 tablespoon butter
- ¼ Cup apple cider vinegar
Preheat the oven to 350F. Cook the berries, sugar and both gingers in a saucepan over medium–high heat, stirring occasionally, for 10 minutes or until thick and jammy. Remove from the heat and mix 4 tablespoons of the syrup with the cornflour until smooth. Mix the thickened cornflour into the rest of the syrup in the pan and cook for 1 minute or until combined. Leave to cool completely
Whisk together the sour cream, flour, 1 tablespoon of the extra caster sugar and 1 egg until combined.
Spoon the berry mixture into the pastry-lined pie dish and pour the sour cream mixture over the top. Cover with the pastry sheet. Whisk the remaining egg with 1 tablespoon of water and brush over the pastry, then scatter with the remaining 1 tablespoon of caster sugar. Bake on a baking tray for 50 minutes or until golden and bubbling. Cool for 30 minutes.