Jammy, warm, and spiced just enough with cinnamon and allspice, this berry filling thickens fast once the corn starch slurry goes in. Works for pies, cobblers, or a spoonable dessert sauce.
Ingredients
- 725 g (25½ oz) mixed berries (1 bag)
- 1 tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- 80 ml (¼ cup) sugar
- 80 ml (¼ cup) brown sugar
- 80 ml (¼ cup) water
- 80 ml (¼ cup) corn starch
Instructions
- 1Combine berries, cinnamon, allspice, nutmeg, granulated sugar, and brown sugar in a large pot.
- 2Bring to a boil over medium heat, stirring occasionally.
- 3In a separate bowl, whisk water and cornstarch together until completely smooth with no lumps.
- 4Slowly pour the cornstarch slurry into the boiling berry mixture, stirring constantly.
- 5Reduce heat to low and simmer, stirring frequently, until the filling thickens, about 5 minutes.
- 6Remove from heat. Use immediately or cool to room temperature.
Cook's Note
Make sure the cornstarch slurry has no lumps before adding it, lumps will cook into the filling as white starchy spots that won't dissolve. Whisk cold water and cornstarch separately before adding.
Best Served With
In a double-crust pie or a galette. Also good spooned warm over vanilla ice cream or pancakes.
Why This Recipe Works
Both granulated and brown sugar together give you sweetness and a slight caramel note from the molasses in brown sugar. Cornstarch sets the filling into a glossy, thick texture that holds its shape in a pie rather than running when cut.
Make It Yours
- Add the zest and juice of one lemon for more brightness
- Add a splash of bourbon for a warmer, more complex flavor
- Use all blueberries for a classic blueberry pie filling
Leftover Strategy
Keeps covered in the refrigerator for up to 5 days. Also freezes well, pour into a zip-lock bag flat and freeze for up to 3 months.
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Pairing
A glass of Moscato d'Asti alongside a berry pie, the light sweetness and bubbles are a natural match.
Keep Cooking
