Sassy Dee's Wild Raspberry Blackberry Pie
- 1 9-inch baked pie shell (homemade or pre-made), at room temperature
- 3 1/2 C. fresh or frozen raspberries
- 3 1/2 C. fresh or frozen blackberries
- 1/4 C. raspberry jam
- 1/4 C. blackberry jam
- 3/4 C. sugar
- 1 Tbs. light brown sugar
- 1/4 C. orange juice
- 1/4 C. cold water
- 2 Tbs. raspberry juice
- 3 Tbs. cornstarch
- Topping (Sassy's Berry Fluff):
- 1 pt. whipping cream
- 3 Tbs. sugar
- 1/4 tsp. raspberry jam
- 1/4 C. raspberries
- 1/4 C. blackberries
In a medium saucepan: stir together 3 C. of raspberries and blackberries with 1/4 C. of sugar, light brown sugar and 1/4 C. cold water. Mix well with a large spoon, folding fruit into the sugar mix. Set aside, do not cook yet.
In a small bowl or glass container, whisk the jams together and add orange juice, raspberry juice, honey and cornstarch. Whisk until well-blended.Add to berry mix and cook on medium heat until liquid becomes thickened and bubbly; stirring constantly. Cook 2-5 minutes until filling has set. Remove from heat, cool for about 20 minutes and cover and replace in the refrigerator and chill until completely cold. Add 1/4 C. of each berry combined into the cooled filling and pour into a baked and cooled pie crust. Return pie that is covered back into the refrigerator and chill for 2 hours.
Topping (Sassy's Berry Fluff):
In a medium chilled mixing bowl (chill your bowl in the freezer for 30 minutes), whip the whipping cream with an electric mixer until stiff. Beat in the sugar and jam. Chill for 2 hours in a covered container. When ready to serve; pile the whipped cream mixture onto the pie and use the other half cup of mixed berries to decorate the top of your pie. You can put them around the edge of the pie of in the center of the pie.NOTE: If using frozen fruits, you must drain before using.