If you have yourself a bit of a food obsession, the thought of summer isn’t about water activities and bikinis, it’s about produce. Wandering in warm weather afternoons through the stalls of a farmer’s market, you’re overwhelmed with the possibilities of using the fresh fruit that’s just come into season.
And maybe you also have a bit of a craft beer fascination, and summer also means that stores and bottle shops are level full of the summer-release beers. A Summer Ale is a style that’s a bit hard to pin down; the definition is a bit loose. It’s a light-in-color beer, sometimes with citrus or fruit notes, made for easy drinking during hot days. Sometimes these beers are high in hops (good bitterness), sometimes they are a bit maltier (malt has a sweet flavor). If you’re nervous about that hop bitterness, look for summer beers that come in the styles of kolsch or saison — those are mellow beers with low hop bitterness.
For this recipe I used a hoppier summer ale, the hops help the beer flavor to come through in a mild way.
Blackberry Summer Ale Pie
- 1 pie crust
- 20 ounces (5 cups) blackberries
- ¼ cup cornstarch
- 1 ¼ cups sugar
- ½ cup summer ale beer
- Preheat the oven to 375 degrees Fahrenheit.
- To a large bowl, add the blackberries, cornstarch, sugar and beer; stir until combined. Allow the mixture to sit at room temperature while you prepare the crust.
- Roll the crust out on a lightly floured surface, line a 9-inch pie plate, trim the edges. Place the crust in the freezer for 15 minutes (this will help you to get a flaker crust).
- Pour the blackberries in the crust, bake at 375 F for 1 hour or until the crust is a dark golden brown.
- Allow to cool completely before cutting — at least 2 hours.
Photo credit: Jackie Dodd
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