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Saturday, June 30, 2007

Berry Pie with Lemonade Cream Filling

The Altitude Adjustment Section
It's berry season, so here is a great, super easy berry pie with a lemonade cream cheese filling by Susan Purdy author of Pie in the Sky. You can get creative with this one and make it your own! Try different concentrates in the filling, different types of zest and different berries.

Ingredients for Pie Dough
8 ounces Philadelphia brand, full-fat cream cheese
1/2 pound (2 sticks) room temp butter
2 cups A.P. flour
1/4 teaspoon salt

In the large bowl of an electric mixer with paddle attachment, combine cream cheese and butter till very smooth. Add flour and salt and just mix till combined or else it will get tough. Shape into a disc, wrap in plastic and chill at least 30 minutes or overnight. Later, roll out dough, put into an 11-inch tart pan with removable bottom. Line shell with tin foil sprayed with non stick spray and fill with pie weights or beans and fully prebake shell for 15 minutes at 400 degrees then remove pie weights lower oven to 350, and bake for 15 minutes more or until golden brown. Let cool before filling.

Ingredients for filling
12 ounces Philadelphia cream cheese
4 tablespoons Granulated sugar
1 tablespoon lemon zest
1 1/2 tablespoons lemonade concentrate (or limeade mix or tangerine concentrate)
2 Tablespoons Triple Sec or Rum
4 cups fresh berries

Combine all filling ingredients, except the berries, in bowl of an electric mixer and whip till smooth. Spread in bottom of cooled crust. Top with the fresh berries. If you want it shiny, melt some red currant jelly with a little water and brush over berries. Serve chilled.