Photo credit Matt Armendariz, The Picky Palate Cookbook, John Wiley & Sons, Inc.
I hope you are enjoying my little “behind the recipe” stories from the recipes in my cookbook.
I remember developing this simple pie like it was yesterday. It was around Christmas time 2010, I was in my PJ’s singing to Christmas songs on the radio, experimenting in the kitchen. I remember being so excited that I found the perfect blend of blueberries and raspberries thinking I can’t wait to share this recipe with everyone!
One of my favorite things about this recipe is that you can even prepare it right in a cast iron skillet! You start on the stove top then bake it in the oven. Rustic and fun right?
For simplicity I use a refrigerated pie crust, but if you are feeling motivated to make your own crust I have the best pie crust recipe in my cookbook. Page 203 to be exact 🙂
To top off this pie, you absolutely must add a giant scoop of vanilla ice cream to your bowl as Matt has beautifully demonstrated in his photograph. He is so talented. I feel so fortunate to have been able to work with him.
You can find this pie on page 171 of my cookbook. Wait until you treat your family and friends to it. Feel free to eat right out of the skillet. No bowl required, just optional, lol! That’s how we roll around here.
Need a gift idea? Try my cookbook in a basket with some of these goodies inside to make my Oreo Stuffed Chocolate Chip Cookies.
Have a great day!