Haskap Pie

Spring is coming on and I still have Haskaps in the freezer!  What to do...what to do!  The big guy votes "PIE" so here goes.

Haskap Pie

Foolproof Pie dough (with thanks from America Test Kitchens)
2 1/2 cups unbleached all-purpose flour plus more for the roll-out
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter cut into 1/2 inch slices
1/2 cup vegetable shortening, cold cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water

Filling:
6 cups frozen (or fresh) Haskaps
1 tart apple, peeled and grated on large holes of a box grater
1 1/2 cup sugar
3 tablespoons quick-cooking tapioca, ground
pinch of table salt
2 tablespoons unsalted butter cut into 1/4 inch pieces
1 egg lightly beaten with 1 teaspoon water

1. Combine flour, salt and sugar in mixer.  Add butter and cut into flour mixture until well mixed.  Add the shortening and process until mixture is left with lumps the size of small peas. Add water, mixed with vodka into the flour mixture and use a folding motion with your rubber scraper to mix, pressing down on dough until all sticks together and is tacky.  Divide into 2 balls, wrap with plastic wrap and place in the 'fridge at least 45 minutes.

2. While you're refrigerating your pastry, you can start on the filling.  Adjust your oven rack to the lowest position, place a rimmed baking sheet on the oven rack and heat the oven to 400f.

3. Place about 3 cups of berries in a medium saucepan and set over a medium heat. Use a potato masher, mash the berries several times to release the juices. Continue to cook, stirring frequently and mashing occasionally, until about half of the berries have broken down and the mixture is thickened and reduced to 1 1/2 cups, about 8 - 10 minutes.  Let this mixture cool slightly.

4. Place grated apple in a clean kitchen towel and wring dry.  Transfer apple to a large bowl, add cooked berries, remaining 3 cups of uncooked berries.

5. Blend tapioca in a spice blender to process until fine.  Add to sugar and mix well.  Add this with the salt to fruit and toss to combine.

6.  Remove dough from 'fridge and roll out 1 disk on generously floured work surface until about 1/8 inch thick.  Roll around your rolling pin and unroll into a pie plate, leaving 1-inch overhang on each side.  cut off the extra (bake these with cinnamon sugar!


7. Place fruit mixture in the prepared pie pan atop the pastry.  Roll out the second disk to 1/8th thickness and cut circles in the top with a small 1 1/4" biscuit cutter.  I like a centre circle with a circle of circles (I'm dizzy now!).  Roll loosely around your rolling pin and place in the centre of your pie atop the fruit.  Cut overhanging dough with kitchen shears to overhang 1/2", tuck under then flute edges to seal in the filling.  Brush the top with the egg mixture.  (Add the trimmings to that baking sheet with the other trimmings - you will bake these when the pie goes in for about 10-15 minutes).

8.  Place pie on heated baking sheet and bake 30 minutes.  Reduce oven temperature to 350f and continue to bake until juices bubble and the crust is a deep golden brown, about 30 to 45 minutes longer.  Transfer the baked pie to a wire rack and cool to room temperature, at least 4 hours (can't wait!).  Cut into wedges and serve.