|5.6 ounce containers blackberries (about 2 cups)*|
|8 to 8 ½ ounce container mascarpone|
|tablespoons powdered sugar|
|large egg yolk|
|Seeds from 1 split vanilla bean**|
Preheat oven to 450°F.
- Spread all the blackberries in bottom of 11x7x2 inch glass baking dish .
- Whisk mascarpone, powdered sugar, egg yolk and vanilla bean seeds.
- Spoon the mascarpone mixture over berries; spread slightly to even the mixture.
- Bake until mascarpone mixture is beginning to brown, about 10 minutes.
- Serve warm.
*Substitute boysenberries or raspberries for the blackberries or use a mixture of all three.
**Skip the vanilla bean and add 1/4 teaspoon almond extract, then top with toasted almond slices.
2 Basic Pie Crusts, unbaked
3 pounds Golden Delicious apples (about 8 medium), peeled, cored, and cut into thin slices
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup + 2 teaspoons sugar
1½ tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg white, lightly beaten
Preheat the oven to 450˚F.
On a floured surface, roll out 1 pie dough to a 12-13 inch circle. Fit the dough into a 9 inch pie pan, pressing to fit and allowing excess dough to hang over the edge. In a large bowl, combine the apples, lemon juice, and vanilla. In a separate bowl, combine 1/2 cup of the sugar, the flour, cinnamon and nutmeg; add to the apples and toss well. Transfer the apple mixture to the pie shell.
On a floured surface, roll out the second pie dough to a 12-13-inch inch circle. Place second pie dough over the apple filling and press the dough over the apple filling and presses the dough edges; fold over to seal, crimping the edges to form a rim. Brush the dough with the beaten egg white and sprinkle with the remaining 2 teaspoons sugar. With the tip of a knife, make several 1/2-inch slits through the top of the pie.
Bake the pie 15 minutes. Reduce oven heat to 350˚F and bake until golden and the filling bubbling, 45-50 minutes longer. Cool on a wire rack.