baby pumpkin bread!
Look at this cute little berry pie. I was inspired by the fall and wanted to do something that reminds me of thanksgiving. This is pretty much a 1 to 2 person serving!
BERRY PIE FILLING
1 1/2 cup of fresh or frozen berries
2 - 3 tablespoons sugar (depending on taste)
roughly 1 teaspoon lemon/lime zest
splash of vanilla
1/2 tablespoon corn starch
1 tsp pumpkin spice
splash of vanilla
1/2 tbsp of butter
pie crust (preferably homemade!)
Mix your berries, sugar, lemon/lime zest together and put over medium heat. After about 5 minutes, once everything is nice and bubbly, scoop out a few tablespoons of the juices and mix in the corn starch. By doing this, you're dissolving the corn starch so it's not lumpy and will help thicken the berry filling.
Once the corn starch is mixed in and no longer lumpy, pour it back into the pot and stir gently. It should take 1 - 5 minutes for everything to thicken. If you like it thicker, you can leave it on the heat for longer. Stir in your vanilla and butter until nicely incorporated. Take off heat and allow to cool for 15 minutes.
Pour over your pie crust and decorate the top however you like. You can follow simple lattice tutorials online! Bake according to the pie crust packaging or at 400F for ~20 minutes (if the crust gets too brown, you can take it out and place tin foil over it before putting it back into the oven).
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