Sunday Bake of the Week: Marshmellow Mixed-Berry Pie

Lucien is a huge fan of Maurice Sendak's "Little Bear." And for over a year now, he's gone on about how he wants to make marshmellow mixed-berry pie; a dessert Mother Bear makes often. He even calls our raspberries "marmallows" because he knows they go into the pie. So when I was at our farmer's market yesterday, I was able to pick up a cup of blackberries, and thought I'd finally give the dessert a try. I wasn't too sure how it would taste to have cooked marshmellow in with a berry pie, but the end result was actually quite pleasant. Instead of there being clumps of marshmellow (which I thought would happen), the berry filling got an interesting caramel flavour. All around this experiment was a success, and one recipe that I'll be making again for sure!

I am not quite sure what happened with this photo, I think something was stuck on the camera lense...

Little Bear's Marshmellow Mixed-Berry Pie

1 heaping cup blackberries
2 heaping cups raspberries
1/3 cup sugar
1 tsp salt
1 tbps lemon juice
10 large marshmellows, broken into small pieces (or the equivilent of small ones)
2 tbsp raspberry jam
2 tbsp corn starch

Make ahead your favourite pastry dough, set in fridge to chill. Mix all ingredients in a large bowl, and allow to sit for about 10 minutes, until the berries start to release their juice. While filling is sitting, roll out dough and place in a 9-inch pie pan. Pour filling into pie crust, and using strips of dough, form a lattice accross the top. Trim excess dough from the sides, and flute the edges to secure top and bottom layers.

Bake in a pre-heated oven at 350 F for about 35 minutes, or until the crust is golden, and the filling has started bubbling (don't forget to place a large cookie sheet underneith to catch any drippings - or you have a horrible mess to deal with!).

This is a pie that is best left to cool completely before cutting, but is well worth the wait. Thanks Little Bear!